Sugar after the Spanish way

The Art Of Cookery · Hannah Glasse · 1747
Source
The Art Of Cookery
Yield
0.5 pint
Status
success · extracted 12 days ago
Not a recipe
No
Ingredients (4)
Instructions (5)
  1. Put a pound of the best Lisbon sugar to nineteen pounds of water.
  2. Mix the white and shell of an egg, then beat it up to a lather.
  3. Let it boil, and strain it off.
  4. Let it simmer over a charcoal fire, till it diminish to half a pint.
  5. Then put in a large spoonful of orange-flower water.
Original Text
To clarify Sugar after the Spanish way. PUT a pound of the best Lisbon sugar to nineteen pounds of water, mix the white and shell of an egg, then beat it up to a lather; then let it boil, and strain it off; let it simmer over a charcoal fire, till it diminish to half a pint; then put in a large spoonful of orange-flower water.
Notes
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