Capillaire
From Miss Corson's practical American cookery and household management, 1885
Serves 8
A teaspoonful or more in a glass of cool water makes good eau sucre, refreshing in illness where the use of sugar is permitted.
Presented as published in 1885. 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 Miss Corson's practical American cookery and household management (1885) by Juliet Corson, page 308. The excerpt below is the record exactly as published.
the white and shell of one egg ; stir them together until the sugar is melted, and the egg begins to harden j then let the sirup boil for five minutes ; strain it and cool it; to each pint add a wineglassful of cura^oa, and bottle the capillaire
Cook this with the app: pantry check, scaling, and the assistant.