Acidulated Drops
From Cassell's dictionary of cookery, 1892
Serves 4
Time to prepare, about half an hour. Probable cost, Is.
Presented as published in 1892. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 118. The excerpt below is the record exactly as published.
Acidulated Drops.— Clarify some sugar as follows : to every two pounds of sugar allow one pint of water and the white of one egg ; put the sugar and water into a saucepan, and stir them over the fire until the former is thoroughly dissolved ; add the white of the egg, and boil, skimming constantly until the syrup looks quite clear. Remove it from the fire, strain it, and retm-n it to the saucepan. Mix with it tartaric acid or lemon-juice, according to taste
Cook this with the app: pantry check, scaling, and the assistant.