Best Bulls' Eyes
From The confectioner's and pastry-cook's guide, or, Confectionery made easy ..., 1890
Cut quickly as the sugar hardens fast.
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
As published
This recipe was extracted from The confectioner's and pastry-cook's guide, or, Confectionery made easy ... (1890) by George Read, page 39. The excerpt below is the record exactly as published.
a quart of clarified sugar in a pan over a clear fire, till of the degree of crackled, (see Sugar Boiling) try it as directed for Barley sugar ; when nearly boiled enough, put in half a tablespoonful of lemon-juice; let it boil again, try it as before, and when it will snap, it is done. Pour it out upon a slightly oiled marble slab, and put twelve or fourteen drops of either essence of lemon or oil of peppermint on your sugar, take the sides of your sugar as it cools, and fold them into the mid- dle. When cool, cut them the size and shape you want. The more expedition you use in cutting them the bet- ter, as the sugar will soon get hard and brittle. Some use an iron stamp to cut them to the size and form they want them. You may colour the whole, or part of it with hay saffron, cochineal, orchil, or rose pink, dissolved in spi- rits of wine. 78 CONFECTIONARY COMMON BULLS EYES Are made the same as common twist, except that it is pulled on the staple; and must be cut and coloured in the same manner as the best bulls eyes.
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