Paradise Twist
From The confectioner's and pastry-cook's guide, or, Confectionery made easy ..., 1890
Coloring can be done with vermillion or other colorings.
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 confectioner's and pastry-cook's guide, or, Confectionery made easy ... (1890) by George Read, page 39. The excerpt below is the record exactly as published.
PARADISE TWIST. Boil a pound of loaf sugar mixed with a little water over a clear fire; put in a little gum- water to clear it, take off the scum, and, and just before it is boiled enough, put a table-spoonful of vinegar into the pan; boil it suffi- ciently as directed for Barley-sugar; pour it on a slightly oiled marble slab, take up one part of it, and lay it over the other; pull it, cut it into the lengths of twist; roll them, and streak them with red or any other colour
Cook this with the app: pantry check, scaling, and the assistant.