Clarifying Sugar
From The confectioner's and pastry-cook's guide, or, Confectionery made easy ..., 1890
This method is preferable to heating the fruit in an oven.
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
10494Calories
3 gProtein
2711 gCarbs
9 gFat
Full nutrition (33 nutrients)
Calories10494 kcal
Protein3.2 g
Carbohydrates2711 g
Fiber0 g
Sugars2716 g
Total Fat8.7 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium65 mg
Potassium64 mg
Calcium63 mg
Iron1.4 mg
Magnesium20 mg
Phosphorus0 mg
Zinc0.3 mg
Copper0.3 mg
Manganese0.1 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
Water1208 g
As published
This recipe was extracted from The confectioner's and pastry-cook's guide, or, Confectionery made easy ... (1890) by George Read, page 37. The excerpt below is the record exactly as published.
the white of an egg into a preserving pan, with a quart of water, beat it up to a froth with a whisk, add, six pounds of loaf sugar, mix them all well toge- ther, and set it over a very slow fire, so that it gradu- ally comes to a boil. When your sugar boils, put in a little cold water, and when it boils again, put in a little more water, and so on, till you have used half a pint
Cook this with the app: pantry check, scaling, and the assistant.