Acidulated Drops
From The confectioner's and pastry-cook's guide, or, Confectionery made easy ..., 1890
Presented as published in 1890. 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
Nutrition per serving
0Calories
0 gProtein
0 gCarbs
0 gFat
Full nutrition (6 nutrients)
Calories0 kcal
Protein0 g
Carbohydrates0 g
Fiber0 g
Sugars0 g
Total Fat0 g
As published
This recipe was extracted from The confectioner's and pastry-cook's guide, or, Confectionery made easy ... (1890) by George Read, page 38. The excerpt below is the record exactly as published.
ACIDULATED DROPS. Boil clarified sugar as for Barley Sugar, put it on the slab, and mix with the sugar a quarter of an ounce of tartaric acid
Cook this with the app: pantry check, scaling, and the assistant.