Rock Sugar, Coloured
From Cassell's dictionary of cookery, 1892
Serves 8
Presented as published in 1892. 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 Cassell's dictionary of cookery (1892) by Cassell & Company, page 1585. The excerpt below is the record exactly as published.
Rock Sugar, Coloured.— Take a pint of clarified sugar and boil it in a copper or eai'thenware pan over a clear fire till it reaches the degree of- crackled. Remove it from the fire, and mix well into it a table-spoonful of icing, stirring briskly all the time with your skimmer. If no icing is at hand, mix some sifted loaf sugar with the white of an egg till it is quite thick, put in a table-spoonful, and that will answer as well. If the rock is wanted coloured, mix with the icing any of the colour- ings used for confectionery
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