Sugar, to Clarify

Ingredients

• a pint of water
• each pound of sugar
• the white of one egg

Method

1. 1

   Break the sugar into large lumps and put it into a delicately-clean preserving-pan.

2. 2

   Allow a pint of water to each pound if it is for syrup; if for candying, less than half that quantity will be sufficient.

3. 3

   Beat the white of egg lightly, stir it into the water, and pour the mixture upon the sugar.

4. 4

   Let it stand until dissolved; then stir it well and put it on a gentle fire.

5. 5

   Do not disturb it after the scum begins to form.

6. 6

   Let it boil for five minutes; take it from the fire, let it stand for two minutes, and carefully remove all the scum.

7. 7

   Set it on the fire again, and when it is about to boil up, throw in a little cold water.

8. 8

   Boil till the scum forms again; draw it from the fire, let it settle, then skim it as before, and repeat this operation till the syrup is quite clear.

Nutrition per serving

Estimated from matched ingredients across 3 servings.

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 1928. The excerpt below is the record exactly as published.

Sugar, to Clarify. — Break the sugar into large lumps, and put it into a delicately-clean pre- serving-pan. Allow a pint of water to each pound if it is for syrup ; if for candying less than half that quantity will be sufiicient. The white of one egg

Cook this with the app: pantry check, scaling, and the assistant.