Colored Sugar
From Paul Richards' book of breads, cakes, pastries, ices and sweetmeats, 1907
Serves 10
Dessicated cocoanut can also be colored and dried like sugar.
Presented as published in 1907. 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 Paul Richards' book of breads, cakes, pastries, ices and sweetmeats (1907) by Paul Richards, page 9. The excerpt below is the record exactly as published.
COLORED SUGAR. Colored sugar in the best form. Nonpareil Sugar, can be made only by the practical candy maker with machinery. But plain colored sugar may be made from coarse granulated sugar. Sift the sugar to remove the fine grains, put in a shallow pan and add some desired color
Cook this with the app: pantry check, scaling, and the assistant.