Scottish Recipe 001 - Edinburgh Rock
Scottish Recipe 001 - Edinburgh Rock
Ingredients:
Crushed loaf sugar
cream of tartar
water
colour and flavouring as follows: white, lemon or vanilla; pink, raspberry or rose; fawn, ginger; yellow, orange or tangerine.
Put into a pan a pound of crushed loaf sugar and half a pint of cold water. Stir gently over the fire until the sugar is dissolved. When nearly boiling, add a good pinch of cream of tartar and boil without stirring until it reaches 250 ° F. in cold weather or 260 ° F. in hot-that is, until it forms a hard lump in cold water. Remove from the fire, add colouring and flavouring, and pour on a buttered marble slab, preferably through buttered candy bars. As it begins to cool, turn the ends and edges inwards with a buttered knife. When cool enough to handle, dust it with powdered sugar, take it up and pull gently (being careful not to twist it) until it is dull. Cut in pieces with a pair of scissors. Place the rock in a warm room and let it remain there for at least twenty-four hours, until the process of granulation is complete, and the rock is powdery and soft.
Source: The Scots Kitchen (by F. Marian McNeill) a culinary classic which has remained in print since it first appeared in the late 1920s. F. Marian McNeill gives us a delightful account of eating and drinking in Scotland through the ages with definitive recipes for all the old national dishes.
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