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By F. Marian McNeill

Published 2015

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An Edinburgh Recipe


  • brown sugar
  • butter
  • ground ginger or lemon


Put a pound of brown sugar into an enamelled saucepan and let it dissolve on the range. Beat four ounces of butter to a cream, add it to the sugar when dissolved, and stir over the fire until it has boiled sufficiently to harden when dropped into cold water. Add a quarter-ounce of powdered ginger