Barley Sugar
From The confectioner's and pastry-cook's guide, or, Confectionery made easy ..., 1890
Store in jars or canisters to prevent stickiness.
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
1752Calories
8 gProtein
466 gCarbs
3 gFat
Full nutrition (34 nutrients)
Calories1752 kcal
Protein7.7 g
Carbohydrates466 g
Fiber20 g
Sugars419 g
Total Fat3.4 g
Saturated Fat0.3 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0.6 g
Omega-30 g
Cholesterol0 mg
Sodium18 mg
Potassium977 mg
Calcium186 mg
Iron4.4 mg
Magnesium57 mg
Phosphorus112 mg
Zinc0.5 mg
Copper0.3 mg
Manganese0.2 mg
Vitamin D0 mcg
Vitamin C372 mg
Vitamin A7 mcg
Vitamin E1.1 mg
Vitamin K0 mcg
Vitamin B60.6 mg
Vitamin B120 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.7 mg
Folate78 mcg
Choline36 mg
Caffeine0 mg
Water625 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.
BARLEY SUGAR. Boil a pint of clarified sugar in a pan that has a spout to it, over a clear fire, till it is between the crackled and caramel degrees. To try when boiled enough, wet the end of a stick or piece of clean tobacco- pipe, and then dip it into the sugar, put it quickly into cold water, and hold it there half a minute: if the sugar comes off brittle, it is done; if not, you must boil it till it will do so. When the sugar is boiled enough, put in rather more than half a tea-spoonful of lemon-juice, and six or seven drops of essence of lemon
Read the full page as publishedCollapse the page
Cook this with the app: pantry check, scaling, and the assistant.