Tablet Food

Butter happily makes up a relatively small proportion of the ingredients here.
Tablet food. Some of the most commonly used excipients for such tablets were selected. I will say incase anyone else wondered the same as me the temperature i used was 120 oc in a steel pot and obviously i used unsalted butter this is proper scottish tablet that melts in the mouth with no gristle update. Seen a couple of questions go unanswered here so i will answer a. Tablet taiblet in scots is a medium hard sugary confection from scotland tablet is usually made from sugar condensed milk and butter which is boiled to a soft ball stage and allowed to crystallise.
Tablet differs from fudge in that it has a brittle grainy texture where fudge is much softer. Tablet of all food by bahá u lláh translated by stephen lambden. The study included different immediate release tablets. First written or published 1854.
The mixture turn a light golden brown colour. Published in bahá í studies bulletin 3 1 pages 4 67 1984 06 originally revealed as lawh i kullu t ta am. It is often flavoured with vanilla or whisky and sometimes has nut pieces in it. Reduce heat and simmer for just under 20 minutes.