To Clarify Syrup for Jellies
Ingredients
Directions
Add 2 lbs. of loaf sugar to each quart of water and add the white of one egg.
Put the sugar and water into a stewpan and set it on the fire.
When the sugar is dissolved, add the white of the egg, whipped up with a little water. Whisk the mixture well together.
Simmer very gently until it has thrown up all the scum.
Take the mixture off as it rises, strain the syrup through a fine sieve or cloth into a basin, and keep it for use.
Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures. See the original page.
Explore the science
What each ingredient does
- Loaf sugar (in the method)
- Provides the sweetness and body of the syrup, which sets the jelly once cooked.
- Egg white
- Gathers impurities into a scum as it heats, so the syrup can be clarified.
The step that matters
Simmer very gently until it has thrown up all the scum.. Boiling hard breaks the egg white's foam back into the syrup and cloudies it. A gentle simmer lets the coagulated white rise and carry impurities to the surface, where they can be removed.
“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.
You might also like
White Cake431 recipes
Pound Cake373 recipes
Orange Bundt Cake349 recipes
Spice Cake344 recipesThe free Flavor Lab newsletter: one surprising pairing a week and the molecular reason it works, in 60 seconds. No spam, unsubscribe anytime.
Prefer an account? Create a free account to save pairings and unlock the full chemistry.