Common Twist
From The confectioner's and pastry-cook's guide, or, Confectionery made easy ..., 1890
Follow the same method as for Paradise 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
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.
common twist, is coloured with vermillion, by dissolving some of the colour in gum-water, white of egg, or isinglass; or by using MADE EASY. 77 the colour in powder, and mixing it in part of the sugar when boiled; when the sugar you have poured on the marble slab, is cool, colour it all over with this mixture, fold it over, cut into lengths, and twist them. This practice, is, however, not very ornamental, and is so unwholesome, that it ought not to be used. COMMON TWIST. Boil 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- permin
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Cook this with the app: pantry check, scaling, and the assistant.