Barley-Sugar

Ingredients

• every pound of sugar
• one-half pint of water
• one-half the white of an egg
• a little lemon-juice
• a few drops of the essence of lemon

Method

1. 1

   Dissolve sugar in water, add beaten egg, and boil while removing scum.

2. 2

   Strain and boil again until brittle in cold water.

3. 3

   Add lemon juice and essence, pour onto an oiled slab, and cut into strips.

Nutrition per serving

As published

This recipe was extracted from Mother's Cook Book: Containing Recipes for Every Day in the Week, Including .. (1902) by Marion Harland, page 96. The excerpt below is the record exactly as published.

BARLEY-SUGAR. To every pound of sugar allow one-half pint of water, one-half the white of an egg. Put the sugar into a well- tinned saucepan, with the water, and when the former is dissolved, set it over a moderate fire, adding the well-beaten egg before the mixture gets warm, and stir it well together. When it boils, remove the scum as it rises, and keep it boil- ing until no more appears, and the syrup looks perfectly clear; then strain it through a fine sieve or muslin bag, and put it back into the saucepan. Boil it again like caramel, nntil it is brittle when a little is dropped into a basin of cold water; it is then sufficiently boiled. Add a little lemon- juice and a few drops of the essence of lemon

Cook this with the app: pantry check, scaling, and the assistant.