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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 crystallize. It is often flavoured with vanilla or whisky, and sometimes has nut pieces in it.
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.
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. 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.
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.
- Rennie, Susan (ed.). "Dictionary of the Scots Language (DSL)". Retrieved 2009-05-27.
- Bell, John Joy (1903). Wee Macgreegor. pp. 8–9.
- "Full text of "The household book of Lady Grisell Baillie, 1692-1733"". Archive.org. Retrieved 2016-01-31.
- "Scottish Tablet Company". Retrieved 2011-03-12.
- The Scots Kitchen. Paperback: 259 pages Mercat Press; New Ed edition (25 Oct 2004) ISBN 1-84183-070-4
- S.W.R.I. (1977). S.W.R.I. Jubilee Cookery Book. Edinburgh: Scottish Women's Rural Institutes; Reprint of 8th Edition (1968), p180
- 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.
- "Tablet | VisitScotland Food and Drink". Eatscotland.visitscotland.com. Retrieved 2013-06-05.
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