The Project Gutenberg eBook, The Art of Confectionary, by Edward Lambert

Title: The Art of Confectionary

Shewing the Various Methods of Preserving All Sorts of Fruits, Dry and Liquid; viz. Oranges, Lemons, Citrons, Golden Pippins, Wardens, Apricots Green, Almonds, Goosberries, Cherries, Currants, Plumbs, Rasberries, Peaches, Walnuts, Nectarines, Figs, Grapes, &c., Flowers and Herbs; as Violets, Angelica, Orange-Flowers, &c.; Also How to Make All Sorts of Biscakes, Maspins, Sugar-Works, and Candies. With the Best Methods of Clarifying, and the Different Ways of Boiling Sugar.

Author: Edward Lambert

Release Date: September 28, 2009 [eBook #30121]

Language: English

Character set encoding: ISO-8859-1

***START OF THE PROJECT GUTENBERG EBOOK THE ART OF CONFECTIONARY***

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THE

A R T

OF

C O N F E C T I O N A R Y.

SHEWING THE VARIOUS METHODS OF

PRESERVING all Sorts of FRUITS,
Dry and Liquid; viz.

Oranges,		Currants,
Lemons,		Plumbs,
Citrons,		Rasberries,
Golden Pippins,		Peaches,
Wardens,		Walnuts,
Apricots Green,		Nectarines,
Almonds,		Figs,
Goosberries,		Grapes, &c.
Cherries,

FLOWERS and HERBS;
As Violets, Angelica, Orange-Flowers, &c.

Also how to make all Sorts of
Biscakes, Maspins, Sugar-Works, and Candies.

With the best Methods of
Clarifying, and the different Ways of boiling Sugar.

By the late Ingenious
Mr. EDWARD LAMBERT, Confectioner,
in Pall-Mall.

L O N D O N:
Printed for T. Payne, in Castle-Street, near the Mews-Gate, 1761.
[Price One Shilling.]

THE

A R T

OF

C O N F E C T I O N A R Y.

Of the Manner of clarifying Sugar, and the different Ways of boiling it.

Since the Ground-work of the Confectioner's Art depends on the Knowledge of clarifying and boiling Sugars, I shall here distinctly set them down, that the several Terms hereafter mentioned may the more easily be understood; which, when thoroughly comprehended, will prevent the unnecessary Repetitions of them, which would encumber the Work and confound the Practitioner, were they to be explained in every Article, as the Variety of the Matter should require: I shall therefore, through the whole Treatise, stick to these Denominations of the several Degrees of boiling Sugar, viz. Clarifying, Smooth, Blown, Feather'd, Cracked, and Carmel.

To Clarify Sugar.

Break into your preserving Pan the White of one Egg, put in four Quarts of Water, beat it up to a Froth with a Whisk, then put in twelve Pounds of Sugar, mixed together, and set it over the Fire; when it boils up, put in a little cold Water, which will cause it to sink; let it rise again, then put in a little more Water; so do for four or five times, till the Scum appears thick on the Top; then remove it from the Fire and let it settle; then take off the Scum, and pass it through your straining Bag.

The boiling Sugar to the Degree called Smooth.

When your Sugar is thus clarified, put what Quantity you shall have Occasion for over the Fire, to boil smooth, the which you will prove by dipping your Scummer into the Sugar; and then touching it with your Fore-finger and Thumb, in opening them a little you will see a small Thread drawn betwixt, which immediately breaks, and remains in a Drop on your Thumb; thus it is a little smooth; then boiling it more, it will