1862 The Bartender's Guide price $2,50 by Jerry Thomas
TO CLARIFY LOAF-SUGAH AND MAKE SYKUP.
skimming continued until the liquor becomes clear. Any floating portions of scum that may have escaped notice, are easily removed by running the syrup through a coarse flannel strainer whilst hot,
7. To Clarify Loaf-Sugar and make Syrup.
Take a cojiper pan, and put into it your sugar, broken iu small pieces. The pan should be sufficiently large to al- low the scum to rise a little without boiling over. One pint of water to every two pounds of sugar may be added. Beat up the whites of two eggs (if you are clarifying about ten pounds of sugar, or mix in this proportion), until it is very frothy, and then mix in with the rest. Xow j^lace the pan on the fire, and have ready some cold water. When the mixture beghis to boil and rise to the top of the pan, throw in a little of the water to prevent tlie sugar running over. You must let the sugar rise three times before com- mencing to skim it, each time cooling the mixture by the cold water just spoken of. The fourth time tlie sugar rses, skira it completely, and drop tiie cold v/aler gently i'\ as occasion may require, continuing to take the scum* (which is rather white), until no more comes upon the surface. The sugar must now be strained through a fine sieve — one made of cloth, or a flannel bag will do. In order to make clarified sugar extra white, you must be careful to get the very best loaf-sugar. Break it up, ns in the previous case, and add water in about the same pro- portion, viz., a pint to every two pounds, or two pounds and a half. Bent up well a couple of eggs (supposing ten pounds of sugar are being clarified) and add some ivory
* 'he sourn need not he i.rirou-r ^wfjy
d quantitf ''s
can be clarified
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