The bread and biscuit baker's and sugar-boiler's assistant : including a large variety of modern recipes for bread - tea cakes - hard and fancy biscuits - buns - gingerbreads - shortbreads - pastry - custards - fruit cakes - small goods for small masters - confections in sugar - lozenges - ice creams - preserving fruit - chocolate, etc. etc., with remarks on the art of bread-making and chemistry as applied to bread-making / by Robert Wells.

  • Wells, Robert.
Date:
1890
Catalogue details

Licence: Public Domain Mark

Credit: The bread and biscuit baker's and sugar-boiler's assistant : including a large variety of modern recipes for bread - tea cakes - hard and fancy biscuits - buns - gingerbreads - shortbreads - pastry - custards - fruit cakes - small goods for small masters - confections in sugar - lozenges - ice creams - preserving fruit - chocolate, etc. etc., with remarks on the art of bread-making and chemistry as applied to bread-making / by Robert Wells. 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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    220. —To make Gum Paste. Put any quantity of picked gum dragon into an upright earthen jar, cover it over with cold water and let it stand two or three days. Have ready some of the very finest icing sugar, take the gum into a coarse piece of canvas and let another person assist in twisting it round until the whole has passed through. Beat it well up in the mortar to make it tough and white, then add sugar by degrees, still beating it with the pestle. When it is stiff take it out and keep it in an earthen jar for use. When it is worked into ornaments it will require a little starch- powder to smooth and make it proper for use. If you want to colour any part of it, use vegetable colouring. 221. —To spin a Silver Web. Take 1 pint of clarified sugar and 1 teaspoonful of lemon juice, boil it in a small pan to the degree called caramelled; the moment the sugar is ready take it off and put the bottom of the pan in cold water. As soon as the water is warmed take the pan out. This precaution will keep the sugar from dis- colouring. As this sugar is to represent silver you must be particularly careful not to boil it too high. Have ready a crocanth mould neatly oiled with sweet oil, then take a tea- spoon and dip the shank of it into the sugar on one side of the pan, take up a little sugar and throw the spoon backwards and forwards in the mould, leaving as fine a thread as possible. Continue to do so until the mould is quite full. You must observe that there be no blotches and that the threads be as fine as hair; you may then take it out and cover it over a custard or any other sweet, and may, if you please, raise it by spinning light threads of sugar on the top. 222. —To spin a Gold Web. Proceed with a gold web exactly the same as with the silver web, only boil the sugar a moment longer.