Recipes > Miscellaneous Recipes > Clarified Sugar, For Preserves, and Other Uses

Clarified Sugar, For Preserves, and Other Uses

Instructions

To each pound of sugar allow half a pint of water, and half the white of an egg; thus four pounds of sugar will require a quart of water and the whites of two eggs. Mix the white of egg with the water, and beat it to a froth with rods. Take two thirds of the water, and pour it over the sugar. When it has melted, set it over the fire. When it rises and boils, pour in a little more of the water, and diminish the fire to abate the boiling and allow the scum to rise. Take it off, skim it well, and in five minutes set it on the fire again. When it boils a second time, add a little more water; and afterwards take it off and skim it again. Repeat this till it is quite clear, and no more scum rises. Then take it from the fire. Dip a fine napkin in warm water, wring it out, and then strain the syrup through it. Afterwards put your fruit into the syrup, and boil it till tender.

You may keep this syrup in bottles, and at any time you can put fruit into it; for instance, strawberries, raspberries plums, apricots etc. If only wanted for immediate use, you need not boil them, but send them to table in the syrup, with the advantage of their natural color and flavor.

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Source

Domestic French Cookery (1836).


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