Estimated Nutrition (whole recipe, rough)
Counts 3 of 4 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 3 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Orange | 1 medium (131g) | 62 |
| Cream | 1 tbsp (15ml) heavy | 51 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Water | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- three pounds of sugar to two of the pulp
- half pounds of sugar
- one-half pounds of sugar to one
- one teaspoon of cream of tartar
- seven oranges
- one-half pints of water
Directions
Mrs. Wm. Brackett.
Take seven oranges and five lemons ; boil in water two or three hours ; throw away the water, and open the oranges and lemons, taking out the seeds and preserv- ing all the pulp and juice possible ; cut the rinds in small strips or chop them, but cutting in strips is better ; weigh it all, when this is done ; then put three pounds of sugar to two of the pulp, and boil slowly till clear.
" Sweets to the Sweet"
In order to understand the secret of candy making, it will be necessary to understand the action of heat upon sugar. The first step in this process is the reduction of sugar to a syrup, and which is done by adding water to sugar in the proportion of a pint and a half of water to three and a half pounds of sugar. When this boils up in the kettle we have simple syrup. A few more minutes of boiling, reduces the water which holds the sugar in a per- fect solution. At this stage, if the syrup is allowed to cool, the candy crystalizes on the sides of the dish, and we have rock candy. If, instead of allowing it to cool at this point, we allow it to reach a higher degree of heat, we shall find, in putting a spoon into the syrup, when drawing it out, a long thread of sugar will follow the spoon. It is at this point that confectioners bring the syrup for the greater number of candies produced. The greatest skill is required on the part of the operator to push the boiling sugar to this point without allowing it to reach the caramel state, when it becomes bitter and dark and is no longer fit to use as a confection. The propor- tion of sugar and water for candy making will be three
372 THE HOME COOK BOOK.
and one-half pounds of sugar to one and one-half pints of water. To this add one teaspoon of cream of tartar, which will prevent the tendency of the sugar to assume the granular condition. To test the candy drop into cold water. When this becomes at once hard and brittle the vessel should be at once removed from the fire. Flat sticks are formed by pouring the candy into long flat pans and when cooling crease the mass which will readily break into sticks when cold. To make round stick candy, when cool enough to handle and while warm enough to mould, roll into sticks with the hands. To color candies, take small portions of the candy while cooling, and color, then put together in stripes so twist slightly together.