The Art of Confectionary als Taschenbuch von Edward Lambert - Livres de poche

Excerpt from The Art of Confectionary: Shewing the Various Methods of Preserving All Sorts of Fruits, Dry and Liquid

White of one Egg, put in four @arts of \\vater, beat it up to a F roth with a Whifk,'then put in'twelve Pounds of Sugar, mixed together, and fet it over the Fire 5 when it boils up, put in a little cold Water; which will caufe it to fink let it rife again, then put in a little more Water 5 f0 do for four or five times, till the Scum appears thick on the Top; then remove it from the Fire and let it fettle 3 then take offthescum.

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