Liquor Drops

Ingredients

• five pounds of cut loaf sugar
• three pints of water
• a pinch of cream of tartar
• one gill of maraschino or kirschwasser

Method

1. 1

   Let sugar and water come to a boil, add the cream of tartar and let boil to the soft ball, or 240° Fahr.

2. 2

   Remove from the fire and add the liquor; let boil up once more, and let cool for a couple of minutes.

3. 3

   Take a lip pan or funnel and drop in starch prints.

4. 4

   Let stand for about twelve hours in the dry closet.

5. 5

   When dry enough to handle, brush off the starch and crystallize as explained in No.

6. 6

   1125.

Nutrition per serving

Estimated from matched ingredients across 11 servings.

As published

This recipe was extracted from Paul Richards' book of breads, cakes, pastries, ices and sweetmeats (1907) by Paul Richards, page 161. The excerpt below is the record exactly as published.

a pinch of cream of tartar, and eight ounces of lump starch. Dissolve the starch in three quarts of water. Let the glucose and sugar come to a boil, add the cream of tartar, and strain the water and starch on the boiling sugar. ( This process is best done in a jacket steam boiler, same as used in the pastry room. ) Boil down to a thick syrup, or drop a little in powdered starch; it should form a soft elastic ball. Color and flavor, and fill into starch prints. Finish as directed in No. 1125. 1127.— LIQUOR DROPS. Five pounds of cut loaf sugar, three pints of water, a pinch of cresim of tartar, one gill of maraschino or kirschwasser

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