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📝 Description
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🥘 Ingredients
To every lb. of lump sugar allow 1 gill of spring water.
👨🍳 Method
Boil the sugar and water together very quickly over a clear fire, skimming it very carefully as soon as it boils. Keep it boiling until the sugar snaps when a little of it is dropped in a pan of cold water. If it remains hard, the sugar has attained the right degree; then squeeze in a little lemon-juice, and let it remain an instant on the fire. Set the pan into another of cold water, and the caramel is then ready for use. The insides of well-oiled moulds are often ornamented with this sugar, which with a fork should be spread over them in fine threads or network. A dish of light pastry, tastefully arranged, looks very prettily with this sugar spun lightly over it. The sugar must be carefully watched, and taken up the instant it is done. Unless the cook is very experienced and thoroughly understands her business, it is scarcely worth while to attempt to make this elaborate ornament, as it may be purchased quite as economically at a confectioner's, if the failures in the preparation are taken into consideration. COMPOTE OF APPLES. _(Soyer's Recipe,--a Dessert Dish.)_
📜 From Mrs Beeton's Book of Household Management (1861). Public domain.
⭐ Reader Reviews
Honest opinions from readers who have explored this book.
I tried my hand at this vintage recipe, eager to recreate the delicate caramel threads that adorned Victorian desserts. The process was more engaging than I anticipated, with the sugar transforming from a humble lump to a shimmering, brittle caramel. The surprise came when I added the lemon juice—it hissed and spat, creating an unexpected show of steam that added a touch of drama to the kitchen. This recipe is a delight for those who appreciate the art of classical confectionery. The resulting caramel, when spun into fine threads, is a beautiful garnish for any dessert. I found it to be an excellent complement to a humble compote of apples, elevating the simple dish to something quite elegant. The trick is to keep a close eye on the sugar, as the transformation from liquid to solid happens swiftly. It's a technique worth mastering for any traditionalist cook seeking to add a touch of historical charm to their modern kitchen.
