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Clarified Sugar, for Preserves, and Other Uses

A historical recipe from Domestic French Cookery, 4th ed., by Sulpice Barué (1836).

A historical recipe

Domestic French Cookery, 4th ed., by Sulpice Barué (1836). Project Gutenberg eBook #34837.

From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards. Its words name: preserving or pickling. Check current food-safety guidance before following this.

Source and licence

From Domestic French Cookery, 4th ed., by Sulpice Barué (1836). Digitised by Project Gutenberg, eBook #34837 (https://www.gutenberg.org/ebooks/34837). Public domain in the USA; its status may differ elsewhere.

Read the original Public domain in the USA

What was changed: As printed, from the book's text; Project Gutenberg's header and licence removed. Ingredient lines were read out of the text by a program. A historical recipe, not current advice.

France. Associated with France by the book is about French cookery (Cooking, French); the recipe itself names no place (confidence 0.4). "Associated with" means only that the evidence named here links this recipe to that place. A recipe isn't labelled as representing an entire country because a source associates it with one, and regional origins are kept where the source gives them.

  • Preserving. Old preserving methods may not make food safe to keep. Use current tested guidance.

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Ingredients

Method

  1. To each pound of sugar allow half a pint of water, and half the white of an egg;
  2. thus four pounds of sugar will require a quart of water and the whites of two eggs.
  3. Mix the white of egg with the water, and beat it to a froth with rods.
  4. Take two thirds of the water, and pour it over the sugar.
  5. When it has melted, set it over the fire.
  6. 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.
  7. Take it off, skim it well, and in five minutes set it on the fire again.
  8. When it boils a second time, add a little more water;
  9. and afterwards take it off and skim it again.
  10. Repeat this till it is quite clear, and no more scum rises.
  11. Then take it from the fire.
  12. Dip a fine napkin in warm water, wring it out, and then strain the syrup through it.
  13. Afterwards put your fruit into the syrup, and boil it till tender.
  14. You may keep this syrup in bottles, and at any time you can put fruit into it;
  15. for instance, strawberries, raspberries plums, apricots &c.
  16. 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.