To Clarify Sugar

The Art of Cookery Made Easy and Refined · Mollard, John · 1802

Source: The Art of Cookery Made Easy and Refined
Status: success · extracted 13 days ago
Not a recipe: No

Ingredients (4)

four pounds of loaf sugar ↝ Sugar, NFS [Sugars and honey]
two quarts of water ↝ Water, tap [Tap water]
the whites of three eggs ↝ Egg, white only, raw [Eggs and omelets]
half a pint of water ↝ Water, tap [Tap water]

Instructions (1)

To four pounds of loaf sugar put two quarts of water into a preserving pan, set it over a fire, and add (when it is warm) the whites of three eggs beat up with half a pint of water; when the syrup boils skim it clean, and let it simmer till perfectly clear.

Original Text

To clarify Sugar.

To four pounds of loaf sugar put two quarts of water into a preserving pan, set it over a fire, and add (when it is[274] warm) the whites of three eggs beat up with half a pint of water; when the syrup boils skim it clean, and let it simmer till perfectly clear.

N. B. To clarify sugar for carmel requires but a small quantity of water; and the different degrees of strength, when wanted, must be attended to with practice. They are generally thrown over a mould rubbed with sweet oil; for cakes, with a fork dipped in the sugar, &c.

Notes

—