vegetarianpescatariangluten-freedairy-freenut-freesoy-freefish-freeshellfish-free
Clarified Sugar
From Miss Cameron's cookery book, 1898
Serves 4
Presented as published in 1898. 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
891Calories
2 gProtein
226 gCarbs
2 gFat
Full nutrition (34 nutrients)
Calories891 kcal
Protein1.6 g
Carbohydrates226 g
Fiber0 g
Sugars226 g
Total Fat1.9 g
Saturated Fat0.4 g
Monounsaturated Fat0.5 g
Polyunsaturated Fat0.2 g
Omega-30 g
Cholesterol47 mg
Sodium24 mg
Potassium23 mg
Calcium13 mg
Iron0.3 mg
Magnesium3.4 mg
Phosphorus25 mg
Zinc0.2 mg
Copper0 mg
Manganese0 mg
Vitamin D0.3 mcg
Vitamin C0 mg
Vitamin A20 mcg
Vitamin E0.1 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120.1 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0 mg
Folate5.9 mcg
Choline37 mg
Caffeine0 mg
Water128 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Miss Cameron's cookery book (1898) by Ida Cameron, page 85. The excerpt below is the record exactly as published.
Two lb. loaf sugar, 1 pint water, 1 white of egg. Beat the white of egg, and put it with the sugar and water into a oopper saucepan, place on the hot plate for twenty minutes. When the sugar is thoroughly dissolved, bring it to the boil, throw in a cup of cold water, and bring to the boil again, then leave by the side of the fire till the syrup is settled. Remove all scum, and it is ready for use. Candied Walnuts. Shell the walnuts and put them into boiling water for a few minutes, then skin them. Throw them into a pan of hoiling water, and boil till tender ; when done, put them into a basin of warm water with a piece of lemon; leave till cold; then dip them in clarified sugar
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