Recipe or source entry
To Clarify Syrup
To three pounds of loaf-sugar, add a quart of water, and half a white of egg; whisk all together in a stewpan or sugar-boiler, and set it to boil gently for five minutes, adding occasionally a little cold water; and then strain it through a napkin into a basin.
Sugar so clarified will prove on trial, with a syrup-gauge, to be of twenty-eight degrees' strength.
Source and transcription details
- Source
- Francatelli, 1868 edition
- Content status
- transcription
- Review status
- imported-unreviewed
- Legacy file
public/chapter24/to-clarify-syrup.html- Legacy revision
8531e8373e9b- Source checksum
9cd565333ebe49f7ac233d7b0f0e815018d7902823e59d0b83fae1873c077409- Legacy text checksum
4880020aaf6278ae3690e483f6525591f7794bbbe6d7832e5a0b5ddd3335bfe4
Cite this page
To Clarify Syrup. Charles Elmé Francatelli, in The Cook's Guide and Housekeeper's & Butler's Assistant (1868), digital transcription.
https://www.thecooksguide.com/chapter24/to-clarify-syrup.html