To Clarify Sugar from The Picayune's Creole Cook Book by The Times Picayune Publishing Company
In clarifying sugar for Candies, take the whole white of an egg for brown sugar and half the white for refined sugar. Beat to a froth in a dish with about a cupful of water, adding it by degrees. T...
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Ingredients
- 8 Pounds of Sugar
- A Pint of Water
- The White of an Egg
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