Syrup for Jellies

The Book of Household Management · Beeton, Mrs. (Isabella Mary) · 1861

Source: The Book of Household Management
Status: success · extracted 13 days ago
Not a recipe: No

Ingredients (4)

2 lbs. of loaf sugar ↝ Sugar, NFS [Sugars and honey]
the white of 1 egg ↝ Egg, white only, raw [Eggs and omelets]
a little water ↝ Water, tap [Tap water]
1 quart of water ↝ Water, tap [Tap water]

Instructions (4)

Put the sugar and water into a stewpan.
Set it on the fire, and, when the sugar is dissolved, add the white of the egg, whipped up with a little water.
Whisk the whole well together, and simmer very gently until it has thrown up all the scum.
Take this off as it rises, strain the syrup through a fine sieve or cloth into a basin, and keep it for use.

Original Text

TO CLARIFY SYRUP FOR JELLIES.

1415. INGREDIENTS.—To every quart of water allow 2 lbs. of loaf sugar; the white of 1 egg.

Mode.—Put the sugar and water into a stewpan; set it on the fire, and, when the sugar is dissolved, add the white of the egg, whipped up with a little water. Whisk the whole well together, and simmer very gently until it has thrown up all the scum. Take this off as it rises, strain the syrup through a fine sieve or cloth into a basin, and keep it for use.

Notes

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