Spun Sugar
From Boston Cooking-School cook book, 1896
Serves 2
Spun sugar softens quickly in warm weather.
Presented as published in 1896. 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 Boston Cooking-School cook book (1896) by Fannie Merritt Farmer, Lincoln, Mary Johnson Bailey "Mrs. D. A. Lincoln,", James B. Herndon , Herndon/Vehling Collection, Sam Sloan, D. A. Lincoln, page 305. The excerpt below is the record exactly as published.
SPUN SUGAR 2 cups sugar 1 cup water 1% teaspoon cream of tartar Boil without stirring to 310° F. or until sirup spins a very long thread. Place pan immediately in larger pan of cold water to stop boiling, then set in hot water. Color sirup with vegetable coloring if desired. Place wooden bars (broomstick handles) across chairs 3 feet apart. Spread paper on floor beneath. Dip sugar spinner in sirup and wave swiftly back and forth over bars. Gather up spun sugar from time to time, form into nests, or pile on cold dish. If sirup gets sugary, melt over fire for a moment. Use as garnish for ice cream. Spun sugar softens quickly in warm weather. One half teaspoon paraffin
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