Tablet (confectionery)

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Tablet

Tablet (taiblet in Scots[1][2][3]) 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 crystallize. It is often flavoured with vanilla or whisky, and sometimes has nut pieces in it.[2][4]

Tablet differs from fudge in that it has a brittle, grainy texture, where fudge is much softer. Well-made tablet is a medium-hard confection, not as soft as fudge, but not as hard as hard candy.

Commercially available tablet often uses fondant instead of the milk products. This produces a slightly less granular texture compared to the traditional home-made tablet, and is supposedly much easier to prepare on a commercial scale.[citation needed]

History[edit]

According to The Scots Kitchen[page needed] by F. Marian McNeill, tablet is first noted in The Household Book of Lady Grisell Baillie in the early 18th century.[5] The traditional recipe uses just sugar and cream. More modern recipes substitute condensed milk and butter for the cream, as it has a tendency to burn when boiled.

Names[edit]

Tablet is sometimes referred to as Swiss Milk tablet (Swiss Milk being a term used by some for condensed milk)[6][7][8] or butter tablet.

Similar confections[edit]

Tablet is almost identical to Québécois sucre à la crème. It's also reportedly similar to South American tableta de leche. Another close relative can be found in the Netherlands called borstplaat, eaten during the time that Sinterklaas is celebrated. A similar sweet, often with nuts or raisins added, is known as kiri aluwa or "milk toffee" in Sri Lanka.[citation needed]

See also[edit]

References[edit]

  1. ^ Rennie, Susan (ed.). "Dictionary of the Scots Language (DSL)". Retrieved 2009-05-27. 
  2. ^ a b Bell, John Joy (1903). Wee Macgreegor. pp. 8–9. 
  3. ^ "Full text of "The household book of Lady Grisell Baillie, 1692-1733"". Archive.org. Retrieved 2016-01-31. 
  4. ^ "Scottish Tablet Company". Retrieved 2011-03-12. 
  5. ^ The Scots Kitchen. Paperback: 259 pages Mercat Press; New Ed edition (25 Oct 2004) ISBN 1-84183-070-4
  6. ^ S.W.R.I. (1977). S.W.R.I. Jubilee Cookery Book. Edinburgh: Scottish Women's Rural Institutes; Reprint of 8th Edition (1968), p180
  7. ^ David Thomson, IT Department and Community Information, Central Library, The Wellgate, Dundee, DD1 1DB, 01382 431525 (2011-02-01). "Swiss Milk Tablet 1935 | Bygone News". Bygone.dundeecity.gov.uk. Retrieved 2013-06-05. 
  8. ^ "Tablet | VisitScotland Food and Drink". Eatscotland.visitscotland.com. Retrieved 2013-06-05. 

External links[edit]