Common Bulls' Eyes
From The confectioner's and pastry-cook's guide, or, Confectionery made easy ..., 1890
Follow the same method as for Common Twist.
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
3493Calories
0 gProtein
904 gCarbs
3 gFat
Full nutrition (33 nutrients)
Calories3493 kcal
Protein0 g
Carbohydrates904 g
Fiber0 g
Sugars905 g
Total Fat2.9 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium16 mg
Potassium21 mg
Calcium16 mg
Iron0.5 mg
Magnesium5.1 mg
Phosphorus0 mg
Zinc0.1 mg
Copper0.1 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 mg
Niacin (B3)0 mg
Folate0 mcg
Choline0 mg
Caffeine0 mg
Water237 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 39. The excerpt below is the record exactly as published.
two pounds of moist sugar over a clear fire, in a preserving pan, with half a pint of water; it should boil to the crackled degree, (see Sugar Boiling); then pour it on the slab, drop a few drops of the oil of pep- permint upon it; fold it over, pull it, cut it into lengths, and make it up as directed for Paradise Twist. TO PULL TWIST, BULLS* EYES, &C. Fix a staple in the wall, and rub a little butter over it; put your sugar on the staple, and pull it towards you; continue doing so till it is perfectly white. BEST BULLS* EYES. Boil a quart of clarified sugar in a pan over a clear fire, till of the degree of crackled, (see Sugar Boiling) try it as directed for Barley sugar ; when nearly boiled enough, put in half a tablespoonful of lemon-juice; let it boil again, try it as before, and when it will snap, it is done. Pour it out upon a slightly oiled marble slab, and put twelve or fourteen drops of either essence of lemon or oil of peppermint on your sugar, take the sides of your sugar as it cools, and fold them into the mid- dle. When cool, cut them the size and shape you want. The more expedition you use in cutting them the bet- ter, as the sugar will soon get hard and brittle. Some use an iron stamp to cut them to the size and form they want them. You may colour the whole, or part of it with hay saffron, cochineal, orchil, or rose pink, dissolved in spi- rits of wine. 78 CONFECTIONARY COMMON BULLS EYES
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Cook this with the app: pantry check, scaling, and the assistant.