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Anne Bayne booke [of recipes] circa 1700
Page 2b
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(2) then work on a little at a time untill they be white enough for purling. then take a good quantity of your clarified sugar & boile it very well till it will draw betweene your fingers almost that it will stand between your fingers then have your Cott of Copper almost like a funill hang it over your pan of Comfits & put in your sugar & let it drop very gently upon them. shaking the pan all the time it runs on them. & when you think them enough purled. take your Cott down & shake them very well till they are dry.
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(2) then work on a little at a time untill they be white enough for purling. then take a good quantity of your clarified sugar & boile it very well till it will draw betweene your fingers almost that it will stand between your fingers then have your Cott of Copper almost like a funill hang it over your pan of Comfits & put in your sugar & let it drop very gently upon them. shaking the pan all the time it runs on them. & when you think them enough purled. take your Cott down & shake them very well till they are dry.
Szathmary Culinary Manuscripts and Cookbooks
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