Jelly Fancies
Ingredients
- 12 pounds sugar
- 7 pounds glucose
- 3 pints water
- 3 pounds gelatine
- 2 ounces tartaric acid
Instructions
Soak gelatine in cold water for twelve hours. Boil the sugar, glucose and water in the usual way to the degree of ball; remove the pan from the fire and stir in the gelatine gradually until dissolved; let it stand for a few minutes; take off the scum as it rises, then divide the boil, if required in more than one, color and flavor each portion to fancy, then run the boil in the moulds; when set put them on clean slab, sprinkle some cold water over them and roll them about until all are damped, then cover them with fine crystal sugar and mix them up till crystalized all over, and spread them out on trays to dry.
The different recipes already given will give the reader a general idea how gelatine goods are made. By using different colors, flavors and shapes an infinite variety can be produced. It would serve no good purpose to further multiply these formulas for small goods.
Print recipe/article only
Bookmark this on DeliciousSource
The Candy Maker's Guide (1896).
Post a Comment
Your comment will probably need to be approved before it will appear.