Sugar—To Clarify (Candy height). (Lady Clark.)

The Cookery Book of Lady Clark of Til... · Lady Clark of Tillypronie · 1909
Source
The Cookery Book of Lady Clark of Tillypronie
Time
Cook: 60 min Total: 60 min
Status
success · extracted 13 days ago
Not a recipe
No
Ingredients (3)
Instructions (8)
  1. Pour the water (cold) over the lump sugar, and let it stand till dissolved.
  2. Then beat up some whites of egg, and add them and stir well in.
  3. Put all on the fire, and stir on gently till it begins to simmer.
  4. Do not skim, but if you think it cooks too fast, draw the pan to the side of the fire.
  5. If still cooking too fast, add from time to time a little cold water at any point where there is least scum.
  6. Still do not skim, but when nearly done, in about 1 hour, it clears itself.
  7. Let it go on for a few minutes, then take it off very gently.
  8. Let it stand 15 minutes, and strain with a skimmer, and it will be ready for the finest preserves.
Original Text
Sugar—To Clarify (Candy height). (Lady Clark.) ½ pt. of water to each lb. of broken-up lump sugar. Pour the water (cold) over the lump sugar, and let it stand till dissolved. Then beat up some whites of egg, and add them and stir well in. Put all on the fire, and stir on gently till it begins to simmer. Do not skim, but if you think it cooks too fast, draw the pan to the side of the fire. If still cooking too fast, add from time to time a little cold water at any point where there is least scum. Still do not skim, but when nearly done, in about 1 hour, it clears itself. Let it go on for a few minutes, then take it off very gently. Let it stand 15 minutes, and strain with a skimmer, and it will be ready for the finest preserves.
Notes
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