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English Barley Sugar Drops

A historical recipe from Frye's Practical Candy Maker Comprising Practical Receipts for the Manufacture of Fine "Hand-Made" Candies, by George V. Frye.

A historical recipe

Frye's Practical Candy Maker Comprising Practical Receipts for the Manufacture of Fine "Hand-Made" Candies, by George V. Frye. Project Gutenberg eBook #37073.

From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.

Source and licence

From Frye's Practical Candy Maker Comprising Practical Receipts for the Manufacture of Fine "Hand-Made" Candies, by George V. Frye. Digitised by Project Gutenberg, eBook #37073 (https://www.gutenberg.org/ebooks/37073). 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.

United Kingdom. Associated with United Kingdom by a demonym leading its title: English (confidence 0.55). "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.

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Ingredients

Method

  1. Six pounds of Sugar, small spoon cream of tartar, or one pound of glucose;
  2. cook to a Hard Crack, or 290 deg.
  3. Stir in four ounces butter and a few drops of Lemon Oil, then pour out and mark as Iceland Moss, etc.