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Sugar Casting in Molds
From Paul Richards' book of breads, cakes, pastries, ices and sweetmeats, 1907
Serves 13
For hollow casting, allow the outside crust to form, then dip the molds to let the sugar run out from the center.
Presented as published in 1907. 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
Nutrition per serving
807Calories
0 gProtein
209 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories807 kcal
Protein0 g
Carbohydrates209 g
Fiber0 g
Sugars209 g
Total Fat0.7 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium5.6 mg
Potassium67 mg
Calcium5.4 mg
Iron0.1 mg
Magnesium1.7 mg
Phosphorus0 mg
Zinc0 mg
Copper0 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0 mg
Folate0 mcg
Choline0 mg
Caffeine0 mg
Water109 g
Estimated from matched ingredients across 13 servings.
As published
This recipe was extracted from Paul Richards' book of breads, cakes, pastries, ices and sweetmeats (1907) by Paul Richards, page 160. The excerpt below is the record exactly as published.
SUGAR CASTING IN MOLDS. Fruits, flowers and figures may be cast in molds of metal or plaster of paris. The molds are oiled while cold,, and the oiling is repeated after each cast. For fruits, artificial stalks may be added, and when the casts are removed from the molds, they may be painted to imitate Nature. Take six pounds of sugar, three pints of water and one teaspoonful of cream of tartar
Cook this with the app: pantry check, scaling, and the assistant.