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Julie M. Clagett cookbook, June 1, 1886
Page 66
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Confectionery Clarifying Syrup. Dissolve 7 lbs white sugar in 1 qt of water, place over a slow fire for half an hour, & stir in the white of an egg, skim off all impurities, or dissolve together a small quantity of gelatine & gum-arabic & pour in instead of the egg - To perfect the clarification still more, strain thro' a jelly bag. Other candies are made from the same syrup, by bringing to such a heat that the threads that drop from the spoon, when exposed to cold air, will be brittle & snap like glass. When this stage is reached add a teaspoon of vinegar or cream tartar to prevent graining. It may be then flavored & poured into pans or pulled into sticks. To make into sticks, pull or roll into shape with the hands well buttered or floured. Rock Candy. Boil the above much longer, allow it to cool, & the crystallization will form the sides of the kettle, or adhere to threads hung
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Confectionery Clarifying Syrup. Dissolve 7 lbs white sugar in 1 qt of water, place over a slow fire for half an hour, & stir in the white of an egg, skim off all impurities, or dissolve together a small quantity of gelatine & gum-arabic & pour in instead of the egg - To perfect the clarification still more, strain thro' a jelly bag. Other candies are made from the same syrup, by bringing to such a heat that the threads that drop from the spoon, when exposed to cold air, will be brittle & snap like glass. When this stage is reached add a teaspoon of vinegar or cream tartar to prevent graining. It may be then flavored & poured into pans or pulled into sticks. To make into sticks, pull or roll into shape with the hands well buttered or floured. Rock Candy. Boil the above much longer, allow it to cool, & the crystallization will form the sides of the kettle, or adhere to threads hung
Szathmary Culinary Manuscripts and Cookbooks
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