Coloured Rock Sugar
From The confectioner's and pastry-cook's guide, or, Confectionery made easy ..., 1890
If icing is not ready, mix sifted loaf sugar with egg white.
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
1609Calories
0 gProtein
410 gCarbs
4 gFat
Full nutrition (33 nutrients)
Calories1609 kcal
Protein0.2 g
Carbohydrates410 g
Fiber0.1 g
Sugars410 g
Total Fat4 g
Saturated Fat0.8 g
Monounsaturated Fat1.4 g
Polyunsaturated Fat0.3 g
Cholesterol0 mg
Sodium32 mg
Potassium38 mg
Calcium5.2 mg
Iron0.4 mg
Magnesium4.4 mg
Phosphorus12 mg
Zinc0.1 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0.2 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0 mg
Folate0.2 mcg
Choline1.1 mg
Caffeine0.3 mg
Water2.7 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 40. The excerpt below is the record exactly as published.
COLOURED ROCK SUGAR. Boil a pint of clarified sugar in a copper or earthen- ware pan, over a clear fire, to the degree of crackled, (see Sugar Boiling;) use no acid in the boiling of this; remove it from the fire, and well mix into it a table- spoonful of icei
Cook this with the app: pantry check, scaling, and the assistant.