The Complete Confectioner, Pastry-Cook, and Baker (1846) by Eleanor Parkinson

The Complete Confectioner, Pastry-Cook, and Baker (1846) by Eleanor Parkinson
Eleanor Parkinson-The Complete Confectioner, Pastry-Cook, and Baker (1846)
1846 | ASIN: B00CLMJ9EI | English | 164 pages | PDF | 18 MB

Excerpt from book: "Either of copper or tin, so as to deliver well. Lot them be slightly rubbed all over, on the part you intend to spin the sugar, with butter or oil. Boil clarified syrup to the degree of caramel, taking care to keep the sides of the pad free from sugar. The moment it is at the crack, add a little acid to grease it (see Sugar Boiling). When it has attained the required degree, dip the bottom of the pan into cold water, take it out, and let it cool a little; then take a common table-spoon, dip it in the sugar, holding the mould in your left hand, and from the spoon run the sugar over the mould, either inside or out, with the threads which flow from if, which may be either fine or coarse, according to the state of the sugar; if they are required very coarse, pass the hand over them two or three times; for when it is hot it flows in finer strings than it will when cooler; form it on the mould into a sort of trellis-work; loosen it from the mould carefully, and let it remain until quite cold belbre it is takon off, that it may retain its shape. When the sugar gets too cold to flow from the spoon, place h by the side of the stove or fire to melt. Young beginners had better draw their designs for handles of baskets, andc., on a stone with a pencil before it is oiled, and then spin the sugar over them."

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