Recipe or source entry
Barley Sugar
Boil a pound of sugar to the snap; add a few drops of essence of lemon, and a teaspoonful of citric acid; work the sugar on the slab with two knives, by merely lifting it together in a heap; and when sufficiently cooled to admit of its being handled, pull it out in six-inch lengths; twist these to resemble cord, and place them out of hand to cool.
Source and transcription details
- Source
- Francatelli, 1868 edition
- Content status
- transcription
- Review status
- imported-unreviewed
- Legacy file
public/chapter36/barley-sugar.html- Legacy revision
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Cite this page
Barley Sugar. Charles Elmé Francatelli, in The Cook's Guide and Housekeeper's & Butler's Assistant (1868), digital transcription.
https://www.thecooksguide.com/chapter36/barley-sugar.html