Rock Candy
From The encyclopædia of practical cookery, 1890
Serves 10
Candy can be tinted with carmine or cochineal.
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 encyclopædia of practical cookery (1890) by Theodore Francis Garrett, page 105. The excerpt below is the record exactly as published.
Rock Candy. — This is crystallised sugar in the simplest form. Put some clarified syrup into a sugar-boiler and boil to the feather ( see Sugar-boiling), and add a few drops of acetic acid or spirits of wine
Cook this with the app: pantry check, scaling, and the assistant.