Barley Sugar
From The universal cookery book, 1887
It is excellent.
Presented as published in 1887. 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 The universal cookery book (1887) by Gertrude Strohm, page 85. The excerpt below is the record exactly as published.
BARLEY SUGAR. 217 “Come, time’s up! ’’cries her victim as a last resort. “What’ll you take? I’m going to close, and go home to dinner.” “ I guess, then, I’ll take a cocoanut-cake. You said they were ” — “A cent apiece. Yes,” with satisfaction at the prospect. And then, as Jessie lays her little hand on the largest one, he is obliged to remark, “ But that size is three cents.” Sometimes Jessie withdrew with her cent at this point, outraged and insulted, and made no purchase all that day. But she carried the cent to bed with her ; her first thought on waking in the morning was concerning it ; her first act was to feel for it ; it lay beside her break- fast-plate ; and no sooner was she her own mistress again than she returned, bright and early, to her charge, and renewed her haggling. — Jessie : Mrs. Harriet Prescott Spojford. (By per.) Barley Sugar. One pint of very strong barley-water, strained ; two pounds of rock -candy; lemon-juice to taste
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Cook this with the app: pantry check, scaling, and the assistant.