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Barley Sugar
From Cassell's dictionary of cookery, 1892
Serves 10
Time: 10 to 15 minutes.
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
Nutrition per serving
175Calories
0 gProtein
45 gCarbs
0 gFat
Full nutrition (15 nutrients)
Calories175 kcal
Protein0 g
Carbohydrates45 g
Sugars45 g
Total Fat0.1 g
Sodium0.5 mg
Potassium0.9 mg
Calcium0.5 mg
Iron0 mg
Magnesium0.1 mg
Phosphorus0 mg
Zinc0 mg
Copper0 mg
Manganese0 mg
Water0 g
Estimated from matched ingredients across 10 servings.
As published
This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 197. The excerpt below is the record exactly as published.
Barley Sugar. — Dissolve lump sugar, boil and skim it until it is crisp and clear, and no scum rises ; test the crispness by di-opping some into cold water. Flavour with lemon- juice or essence of lemo
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