Ices, Clarified Sugar
From The handy dictionary of cookery, 1890
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 handy dictionary of cookery (1890) by Mary A. Everard, page 55. The excerpt below is the record exactly as published.
Ices, Clarified Sugar for. Put three pounds of sankey sugar into a pint and a half of water, the juice of two lemons, and the white of one egg beaten, with a tablespoonful of water
Cook this with the app: pantry check, scaling, and the assistant.