Lemon Candy— Clear

Ingredients

• 1 pound granulated sugar
• 1 teacup water
• 1 rounded teaspoon powdered gum arable
• 1/4 teaspoon cream tartar
• Oil of lemon, few drops

Method

1. 1

   Dissolve the powdered gum in the warm water.

2. 2

   Then add the sugar and cream of tartar and set on to boil.

3. 3

   Do not stir the syrup after it is well mixed.

4. 4

   It should boil about 15 minutes.

5. 5

   Try it by dropping a little in cold water.

6. 6

   When it retains its shape, pour it into a buttered plate or molds.

Nutrition per serving

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from Cooking for profit (1886) by Jessup Whitehead, page 122. The excerpt below is the record exactly as published.

Lemon Car^dy— Clear. 1 pound granulated sugar, 1 teacup water. 1 rounded teaspoon powdered -gum arable. •J teaspoon cream tartar. Oil of lemon, few drops. Dissolve the powdered gum in the water made warm for the purpose. Then add to the gum-water the sugar and cream of tartar and set on to boll. Do not stir the syrup after it is once well mixed. It should boil about 15 minutes. Then try it by dropping a little in cold water. When the lump retains its shape pretty well and can be worked between the fingers like gum paste it is ready. Pour it into the buttered plate or in little molds of fish shapes and the like or into a thin sheet to be used broken for mixed candles. The flavoring may he dropped in spots in the kettle just before turning out, and stirred around once. COOKING FOR PROFIT. 117 443— Lemon Cream Candy. Take the same kigredienta as for the le- mon candy preceding and boil to the same degree — that is, when the drop in a cup ot cold water sets brittle around the thin €dges but still can be pressed to any shape between the thumb and finger — then add the flavoring and begin to stir it rapidly with a >spoon. In from 10 to 20 turns it will begin to turn white and creamy. Then pour it quickly oc to a buttered pan, or into cream bon-bon molds made of plaster paris or formed in a tray of starch. 444— Rose Candy— Clear. 1 pound granulated sugar. 1 teacup water, 1 rounded teaspoon powdered gum arable

Cook this with the app: pantry check, scaling, and the assistant.