A new collection of receipts in confectionary / collected by several hands.

  • Eales, Mary
Date:
1788
Catalogue details

Licence: Public Domain Mark

Credit: A new collection of receipts in confectionary / collected by several hands. Source: Wellcome Collection.

Provider: This material has been provided by The University of Leeds Library. The original may be consulted at The University of Leeds Library.

    18/132 (page 2)
    Firft, To clarify Sugar. y ,r •' *OREAK into your preferving Pan the White ofcne Egg, put in four Quarts of Water, beat it up to a Froth with a Whifk, then put in twelve Pounds of Sugar mixed together, and fet it over the Fire; when it boils up, put in a lit- tle cold Water, which will caufe it to fink i let it rife again, then ]Dut in a lit- tle more Water : fo do for four or five Times till the Scum appears thick on the Top; then remove it from the Fire and let it fettle j then take off the Scum, and pafs it through your draining Bag. Note, If the Sugar doth not appear very fine, you muft boil it again before you flrain it; otherwife iri boiling it to an Height, it will rife over the Pan, and give the ArtiO: a great deal of Trouble. T^e boiling Sugar to the Degree called fmooth. WHEN your Sugar is thus clarifyed, put what Quantity you iliall have Occafion for over the Fire, to boil fmooth