Coloiored Varieties of S^lgar.
Red sxujar, coloured with cochineal.
Rose-coloured s^lgar, coloured with a dilute solution of
cochineal, mixed With, guice of rose-leaves.
Yellow sugar, coloured with saffron.
Orange sugar, coloured with a mixture of saffron and
cochineal.
^ Rottenhofer, /oc. cit., No. 1,939, derives ‘Kermes-red’ from ‘berries
ripe in October.’
t Gf. ‘ Pharmacopcjeiiv Britannica,’ pp. 121, 401. \ Ibid., p. 401,
102
THE SPIRIT OF COOKERY
Green sugar, coloured with extract of sjyinage.
Blue S2igar, coloured with juice of violet-petals.
Broion sugar, coloured with chocolate.
Berficmed Varieties of Sugar.
Vanille sugar, perfumed hy pounding with solid vanille.
Orange (zest) sugar, perfumed by pounding with zest of
orange-peel.
Orange-floioer sugar, perfumed by pounding with fresh
orange-floxoers.
Bose sugar, prepared by pounding eight drops of attar of
roses with 80 grammes of sugar.
Coffee - essence sugar, sugar flavoured with watery or
alcoholic extract of coffee.
Clarification of Sugar hy Solution and Beconcentration hy
Boiling ; Stages or Degrees of Sugar-hoiling .
Eor purposes of confectionery, sugar is clarified by being
dissolved in a little water, heated and skimmed ; it is then
gradually boiled down, and the different degrees of concen-
tration through which the syrup gradually passes have
received the following technical names :
First degree: Fr. Sucre a la nappe; Germ. Breitlauf.
Second degree : Fr. Sucre liss4 ; Germ. Kleine perle, kl.
faden.
Third degree : Fr. Sucre perl4 ; Germ. Grosse perle, or
grosser faden.
Fourth degree; Fr. Sucre souffl6; Germ. Kleiner flug,
kl, blase.
Fifth degree: Fr. Sucre a la plume; Germ. Grosser flug,
grosse_blase.
Sixth degree : Fr. Sucre au cass6 ; Germ. Der Bruch.
Seventh degree: Fr. Caramel; Germ. Gebrannter zucker,
caramel.
sue A A’ GLACES
103
Glaizes or Glaces of Sugar ; Sugar Glaces.
The glaces are produced by the application to the outside of
confectionery of some of the sugars described in the previous
lines. They should not be confounded with meat-glaizes,
being savoury sauces or extract of meat made gelatinous
with more or less gelatine.
1. Cold sugar glaces consist of white sugar powder stirred
with white of egg. They may be coloured by any of the
colouring matters above enumerated, and be perfumed by
any of the agents described.
2. Cold sugar glaces for conserving are made with cold
syrup and sugar-powder. They may be made plain, or
flavoured with essences or liqueurs, or be made with odorant
sugar.
3. Hot Glaces for Conserving . —Glaces of orange, straw-
berries, raspberries, pineapple-juice, and others are em-
ployed. A glace of chocolate is now frequently used.
Spiced Pepper and Spiced Salt as Conventional CoinpoiLiids.
For all stuffings and force-meats, whether required for
roast, boiled, or braised poultry, for the dainty galantine
or the savoury pie, there are few things more useful to have
at hand than spiced pepper.* It saves great trouble, and is
valuable for many dishes. The following mixture can be
kept in bottle and used afZ libitum : ✪ Spiced Pepper
Page 75 · 2 recipe records on this page
Presented as published in 1895. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
Coloured Varieties of Sugar.
Red sugar, coloured with cochineal.
Rose-coloured sugar, coloured with a dilute solution of cochineal, mixed with juice of rose-leaves.
Yellow sugar, coloured with saffron.
Orange sugar, coloured with a mixture of saffron and cochineal.
^ Rottenhofer, /oc. cit., No. 1,939, derives ‘Kermes-red’ from ‘berries ripe in October.’
t Gf. ‘ Pharmacopcjeiiv Britannica,’ pp. 121, 401. \ Ibid., p. 401,
Green sugar, coloured with extract of spinach.
Blue sugar, coloured with juice of violet-petals.
Brown sugar, coloured with chocolate.
Perfumed Varieties of Sugar.
Vanille sugar, perfumed hy pounding with solid vanille.
Orange (zest) sugar, perfumed by pounding with zest of orange-peel.
Orange-flower sugar, perfumed by pounding with fresh orange-flowers.
Rose sugar, prepared by pounding eight drops of attar of roses with 80 grammes of sugar.
Coffee - essence sugar, sugar flavoured with watery or alcoholic extract of coffee.
Clarification of Sugar by Solution and Reconcentration by Boiling; Stages or Degrees of Sugar-boiling.
Eor purposes of confectionery, sugar is clarified by being dissolved in a little water, heated and skimmed ; it is then gradually boiled down, and the different degrees of concentration through which the syrup gradually passes have received the following technical names :
First degree: Fr. Sucre a la nappe; Germ. Breitlauf.
Second degree : Fr. Sucre lissé ; Germ. Kleine perle, kl. faden.
Third degree : Fr. Sucre perlé ; Germ. Grosse perle, or grosser faden.
Fourth degree: Fr. Sucre soufflé; Germ. Kleiner flug, kl. blase.
Fifth degree: Fr. Sucre à la plume; Germ. Grosser flug, grosse blase.
Sixth degree : Fr. Sucre au cassé ; Germ. Der Bruch.
Seventh degree: Fr. Caramel; Germ. Gebrannter zucker, caramel.
SUGAR GLACES
Glaizes or Glaces of Sugar ; Sugar Glaces.
The glaces are produced by the application to the outside of confectionery of some of the sugars described in the previous lines. They should not be confounded with meat-glaizes, being savoury sauces or extract of meat made gelatinous with more or less gelatine.
1. Cold sugar glaces consist of white sugar powder stirred with white of egg. They may be coloured by any of the colouring matters above enumerated, and be perfumed by any of the agents described.
2. Cold sugar glaces for conserving are made with cold syrup and sugar-powder. They may be made plain, or flavoured with essences or liqueurs, or be made with odorant sugar.
3. Hot Glaces for Conserving . —Glaces of orange, strawberries, raspberries, pineapple-juice, and others are employed. A glace of chocolate is now frequently used.
Spiced Pepper and Spiced Salt as Conventional CoinpoiLiids.
For all stuffings and force-meats, whether required for roast, boiled, or braised poultry, for the dainty galantine or the savoury pie, there are few things more useful to have at hand than spiced pepper.* It saves great trouble, and is valuable for many dishes. The following mixture can be kept in bottle and used afZ libitum :
Records on this page
Spiced PepperSpiced Salt