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English cookbook, 1799
Page 66
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To boil Sugar to Carmel Mrs T. Hutton Break into a small Copper or Brass pan one pound of refined sugar - put in a gill of spring water - set it on a fire and when it boils skim it quite clean till it comes to the degree called Crack which may be known by dipping a tea spoon or skewer into the sugar and let it drop to the bottom of a pan of cold water, and if it remains hard, it has attained that degree squeeze in the juice of half a lemon and let it remain one minute longer on the fire, then set the pan into another of cold water - Have ready moulds of any shape. rub them over with sweet oils dip a sponge or fork into the sugar and throw it over the mould in fine threads till it is quite covered.
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To boil Sugar to Carmel Mrs T. Hutton Break into a small Copper or Brass pan one pound of refined sugar - put in a gill of spring water - set it on a fire and when it boils skim it quite clean till it comes to the degree called Crack which may be known by dipping a tea spoon or skewer into the sugar and let it drop to the bottom of a pan of cold water, and if it remains hard, it has attained that degree squeeze in the juice of half a lemon and let it remain one minute longer on the fire, then set the pan into another of cold water - Have ready moulds of any shape. rub them over with sweet oils dip a sponge or fork into the sugar and throw it over the mould in fine threads till it is quite covered.
Szathmary Culinary Manuscripts and Cookbooks
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