The Italian confectioner; or complete economy of desserts, according to the most modern and approved practice / by G.A. Jarrin.

  • Jarrin, W. A. (William Alexis), 1784-1848.
Date:
1836
Catalogue details

Licence: Public Domain Mark

Credit: The Italian confectioner; or complete economy of desserts, according to the most modern and approved practice / by G.A. Jarrin. Source: Wellcome Collection.

Provider: This material has been provided by The University of Leeds Library. The original may be consulted at The University of Leeds Library.

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    No. 23. Liq^ieur Rings in Candy. Take your rings, made as directed in the article No. G8 (Liqueur Rmgs), and candy them like the meteors, beino; covered and finished in the same manner. This article must be prepared with the penknife, with whicli cut out the candy from the centre, that it may form a ring; or you may make small lozenges, oval stars, &c. It is difficult to make a large cpiantity without some of the rings being touched by the droppings, which prevents them from shining. The Author has constructed a stove on purpose, with boxes, as for the meteors.—(See plate ^■Jig. 6.) The twelve boxes, being placed in the stove, need not be moved till ready to be taken out when dry ; the racks on which they are fixed, turn with an almost imperceptible motion; and the syrup drips slowly and equally, without fear of shaking, or other accident. No. 24. Millefruit Candy. Make a paste, of gum paste of different (deep) colours, scents, and tastes, and form them into grains, in the sha])e of oats. When dry, and mixed of all colours, prepare your candy moulds with syrup, of half an inch in depth, and boiled to a bloiv (see No. 8), as for candies in general; then take your grains by the handful, sprinkle them over the syrup, so as to cover it; put your box in the stove, cover them with syrup, as before men- tioned, and finish them in the same manner. This candy may be made with pastilles on a sieve.—See the article. Pastilles.