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How to Cook Sugar
From The table, 1889
Serves 3
Used for glazing dried fruits and making caramels.
Presented as published in 1889. 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
604Calories
0 gProtein
157 gCarbs
1 gFat
Full nutrition (34 nutrients)
Calories604 kcal
Protein0.4 g
Carbohydrates157 g
Fiber0.3 g
Sugars153 g
Total Fat0.7 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Omega-30 g
Cholesterol0 mg
Sodium5.7 mg
Potassium106 mg
Calcium9.9 mg
Iron0.2 mg
Magnesium7.2 mg
Phosphorus8 mg
Zinc0.1 mg
Copper0 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C39 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)0.1 mg
Folate20 mcg
Choline5.1 mg
Caffeine0 mg
Water171 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from The table (1889) by Alexander Filippini, page 306. The excerpt below is the record exactly as published.
How to Cook Sugar. — Put into a sugar -pan one pound of granulated sugar, with half a pint of cold water; place it on a brisk stove. Have a vessel containing two quarts of ice-water, and when the sugar comes to a boil dip the fingers of the right hand into the water, and quickly pass them all around the inside of the pan, being careful to avoid touching the sugar; repeat this two or three times. However difficult this opera- tion may appear, it is essential that it should be done, in order to have the sugar in a perfect condition. Take care to dip the fingers into the ice- water each time. Let the sugar boil; then squeeze in three drops of lemon juice
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