Clarified Sugar for Water Ices
From Buckmaster's cookery, 1887
If too sweet, add more water or milk for freezing.
Presented as published in 1887. 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 Buckmaster's cookery (1887) by J. C. Buckmaster, page 131. The excerpt below is the record exactly as published.
CLARIFIED SUGAR FOR WATER ICES. 1. Dissolve one pound and a half of loaf-sugar in one pint of water. 2. Beat up and stir in half the white of one egg
Cook this with the app: pantry check, scaling, and the assistant.