Orange-Flower Candy
From Modern cookery, in all its branches, 1884
Use the finest quality sugar for best results.
Presented as published in 1884. 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 Modern cookery, in all its branches (1884) by Eliza Acton, page 491. The excerpt below is the record exactly as published.
Sugar, 2 lbs. ; water, \ pint ; £ white of egg ; orange-blossoms, 3 oz. Obs. — When sugar of the finest quality is used for this confection, as it ought to be, it will not require the white of egg to clarify it. OllANGE-FLOWER CANDY
Cook this with the app: pantry check, scaling, and the assistant.