DIY History | Transcribe | Szathmary Culinary Manuscripts and Cookbooks | Ann Kenwrick cookbook, 1770

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Page 151

To Know When Your Sugar is in Futt Sirrup.
Take your Sugar after it is Clarrified set it to Boile again, Set it to boile very fast, and in the Boiling it will alter and Change its Collour will Look more Deeper and higher Collourd then it did Before, and when you See it look high Coulerd of The Colloure of Amber or Strong beere, by that You may know that your Sugar is in fine Sirrup, and So may use it according as the Receipt following will Direct you.
To Know When your Sugar Is at a mannas Chritic Hight.
Take your Sugar after it is Clarrified and Set it To boile again let it boile till you may drawe it Between your fingers like a Small thread, or that it Doth Stand between your fingers like a Small Cobweb And doth not break, and by that you may know your Sugar is at a manas Christic hight, and So you May use according as the following receipt will Show.
To know when your Sugar is at a Candie hight.
Take your Sugar after it is Clarrified and set it to Boile again letting it boile fast till it doth draw Between your fingers in great flakes, like bird lime And by that you may know that your Sugar is at A Candie hight, and use it according to the following Direction.
To know when your Sugar is at a Casting hight
Take your Sugar after it is Clarrified, and Set it to boil Again, and let it boile till you do See it begin To bladder, and boile it thick, then Stirr it with a Stick or Spoon, and when you Stirr it, Swing your Stick or Spoon from you and when your Sugar is at Casting hight, it will fly from your Stick or Spoon in Great flakes, like flakes of Snow.

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To Know When Your Sugar is in Futt Sirrup. Take your Sugar after it is Clarrified set it to Boile again, Set it to boile very fast, and in the Boiling it will alter and Change its Collour will Look more Deeper and higher Collourd then it did Before, and when you See it look high Coulerd of The Colloure of Amber or Strong beere, by that You may know that your Sugar is in fine Sirrup, and So may use it according as the Receipt following will Direct you. To Know When your Sugar Is at a mannas Chritic Hight. Take your Sugar after it is Clarrified and Set it To boile again let it boile till you may drawe it Between your fingers like a Small thread, or that it Doth Stand between your fingers like a Small Cobweb And doth not break, and by that you may know your Sugar is at a manas Christic hight, and So you May use according as the following receipt will Show. To know when your Sugar is at a Candie hight. Take your Sugar after it is Clarrified and set it to Boile again letting it boile fast till it doth draw Between your fingers in great flakes, like bird lime And by that you may know that your Sugar is at A Candie hight, and use it according to the following Direction. To know when your Sugar is at a Casting hight Take your Sugar after it is Clarrified, and Set it to boil Again, and let it boile till you do See it begin To bladder, and boile it thick, then Stirr it with a Stick or Spoon, and when you Stirr it, Swing your Stick or Spoon from you and when your Sugar is at Casting hight, it will fly from your Stick or Spoon in Great flakes, like flakes of Snow.