The Foods of England | Cookbooks | Diary | Index | Magic Menu | About ... |
Twitter email Foods of England

Random Page
Magic Menu
Really English?
English Service
Food Map of England
- Lost Foods
- Accompaniments
- Biscuits
- Breads
- Cakes
- Cheeses
- Classic Meals
- Curry Dishes
- Dairy
- Drinks
- Egg Dishes
- Fish
- Fruit
- Fruits & Vegetables
- Game & Offal
- Meat & Meat Dishes
- Pastries and Pies
- Pot Meals
- Poultry
- Preserves & Jams
- Puddings & Sweets
- Sauces
- Sausages
- Scones
- Soups
- Sweets and Toffee
About ...

Search more than 5,000 pages of Foods of England...

Liverpool Toffee or Peggy's Leg


Strips of light and dark treacle toffee rolled, pulled and twisted together and sliced into chunks (British Food Trust, etc)

The original source of this receipt isn't known. Can you help?

1lb brown sugar
1lb black treacle
1lb brown treacle (syrup)
12 oz lard
4 tbs vinegar
1 tsp ground ginger
1 tsp baking soda (bicarbonate of soda)

Melt all the ingredients together very slowly, without stirring, on the hob. After a few hours give it one stir and allow to boil until it is ready to set hard. This will take about 15 minutes. Pour half into a well buttered tin and put a small teaspoonful of baking soda into the pan and stir this toffee until it rises white. Pour this light toffee onto the dark and roll it all together while hot then pull it out and twist, cutting off lengths as you like. If you like a good hot toffee you may add a teaspoonful or less of oil of peppermint as you add the ginger.

Sitemap - This page updated 20/01/2018 - Copyright © Glyn Hughes 2018