Barley Sugar (No. 90)

The Cook's Oracle; and Housekeeper's ... · Kitchiner, William · 1817
Source
The Cook's Oracle; and Housekeeper's Manual
Status
success · extracted 12 days ago
Not a recipe
No
Ingredients (4)
Instructions (9)
  1. Clarify three pounds of refined sugar as No. 475.
  2. Boil the sugar to the degree of cracked (which may be ascertained by dipping a spoon into the sugar, and then instantly into cold water, and if it appears brittle, it is boiled enough).
  3. Squeeze in a small tea-spoonful of the juice, and four drops of essence of lemon, and let it boil up once or twice.
  4. Set it by a few minutes.
  5. Have ready a marble slab, or smooth stone, rubbed over with sweet oil.
  6. Pour over the sugar.
  7. Cut it into long stripes with a large pair of scissors.
  8. Twist it a little.
  9. When cold, keep it from the air in tin boxes or canisters.
Original Text
Barley Sugar.—(No. 90.) Clarify, as No. 475, three pounds of refined sugar; boil it to the degree of cracked (which may be ascertained by dipping a spoon into the sugar, and then instantly into cold water, and if it appears brittle, it is boiled enough); squeeze in a small tea-spoonful of the juice, and four drops of essence of lemon, and let it boil up once or twice, and set it by a few minutes: have ready a marble slab, or smooth stone, rubbed over with sweet oil; pour over the sugar; cut it into long stripes with a large pair of scissors; twist it a little, and when cold, keep it from the air in tin boxes or canisters. N.B. A few drops of essence of ginger, instead of lemon, will make what is called ginger barley sugar.
Notes
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