Mrs Beetons Sauces Revisited
To Clarify Sugar or Syrup
To every 450g (1lb) of Sugar allow:
285ml (½ pint) Water
½ Egg White
Put the sugar, water and the well beaten egg white into a preserving pan or lined saucepan.
Do not put it on the heat until the sugar is dissolved.
Then place it on the heat and when it boils, add 200ml (7floz) of cold water and do not stir.
Bring it to the boiling point again and then place the pan in a warm place, to settle.
Remove all the scum and the sugar will be ready for use.
The scum should be placed on a sieve, so that what syrup runs from it may be boiled up again, this must also be well skimmed.
Time: 20 minutes for the sugar to dissolve. 5 minutes to boil.
Note: This recipe and Sugar Syrup are those used in the preparation of dishes usually made at home.
There are many degrees of boiling sugar, which process requires great care, attention and experience.
Caramel sugar, which makes an elegant cover for sweetmeats, is difficult to prepare and is best left to an experienced confectioner.
We give the recipe, for those of our readers who care to attempt the operation.
TO CLARIFY SUGAR OR SYRUP
1513. INGREDIENTS - To every lb. of sugar allow 1/2 pint of water and 1/2 the white of an egg.
Mode - Put the sugar, water, and the white of the egg, which should, be well beaten, into a preserving-pan or lined saucepan; and do not put it on the fire till the sugar is dissolved. Then place it on the fire, and when it boils, throw in a teacupful of cold water, and do not stir the sugar after this is added. Bring it to the boiling-point again, and then place the pan by the side of the fire, for the preparation to settle. Remove all the scum, and the sugar will be ready for use. The scum should be placed on a sieve, so that what syrup runs from it may be boiled up again: this must also be well skimmed.
Time - 20 minutes for the sugar to dissolve; 5 minutes to boil.
Note - The above two recipes are those used in the preparation of dishes usually made at home. There are many degrees of boiling sugar, which process requires great care, attention, and experience. Caramel sugar, which makes an elegant cover for sweetmeats, is difficult to prepare, and is best left to an experienced confectioner. We give the recipe, for those of our readers who care to attempt the operation.
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