Peppermint Sponge Candy
From The confectioner's and pastry-cook's guide, or, Confectionery made easy ..., 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 confectioner's and pastry-cook's guide, or, Confectionery made easy ... (1890) by George Read, page 41. The excerpt below is the record exactly as published.
a pint of clarified sugar, in a copper pan over a clear fire, till it is of the degree of the ball or crack, (see Sugar Boiling,) and colour it yellow. While this is getting ready, mix half the white of an egg with a tablespoonful of fine sifted loaf sugar, and about twenty drops of the essence of lemon. Mix this well with the sugar in the pan, with a wooden spoon; as for Rock sugar and then pour it on paper upon which you have sifted loaf sugar. GINGER SPONGE CANDY, Is made the same as Lemon Sponge Candy, excepting, that instead of putting essence of lemon with white of egg, you must use either a spoonful of ground ginger, or about twenty drops of the essence of ginger. PEPPERMINT SPONGE CANDY, Is made the same as Lemon Sponge Candy, excepting that instead of mixing essence of lemon, with the white of egg and sugar, you must use about twenty drops of the oil of peppermint
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