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Clarified Sugar for Canning
From The new practical housekeeping, 1890
Serves 2
This method helps clarify sugar for canning.
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
881Calories
2 gProtein
226 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories881 kcal
Protein1.6 g
Carbohydrates226 g
Fiber0 g
Sugars226 g
Total Fat0.7 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium11 mg
Potassium5.7 mg
Calcium9.4 mg
Iron0.1 mg
Magnesium3 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
Water249 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The new practical housekeeping (1890) by Estelle Woods Wilcox, page 76. The excerpt below is the record exactly as published.
o clarify sugar for canning break a pound of loaf sugar in small pieces, put on the stove in porcelain-lined or granite ironware vessel with half pint water and well- whisked white of one egg. Have a cup of cold water
Cook this with the app: pantry check, scaling, and the assistant.