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Clarified Sugar for Canning
From The household (of the Detroit free press), 1886
Serves 2
Cane sugar, when added to boiling fruit, is converted into grape sugar, which has less sweetening power.
Presented as published in 1886. 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
887Calories
3 gProtein
226 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories887 kcal
Protein2.7 g
Carbohydrates226 g
Fiber0 g
Sugars226 g
Total Fat0.7 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium5.8 mg
Potassium5.7 mg
Calcium5.8 mg
Iron0.1 mg
Magnesium1.9 mg
Phosphorus0 mg
Zinc0 mg
Copper0 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0 mg
Folate0 mcg
Choline0 mg
Caffeine0 mg
Water140 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The household (of the Detroit free press) (1886) by Goff, May Perrin,, page 412. The excerpt below is the record exactly as published.
clarify sugar for canning break a pound of loaf sugar in small pieces, put it into a two-quart copper pan, with half a' pint of water and the white of one egg
Cook this with the app: pantry check, scaling, and the assistant.