Ingredients
- five pints of water
- eight pounds of glucose
- two ounces of gelatine dissolved in five
- half pints of lukewarm water
- two tablespoonfuls equal
- one gill equals
- one cup equals 8
- one-half pint equals
- one pint equals 16 one quart equals 2 pounds one gill equals }
- one quart equals 2 pounds one gill equals }
- 2 pounds one gill equals }
- 1 pint eight to ten eggs equal 1 pound metric weights
- 1 pound metric weights
- 1 pound av
- one-half gelatine
- 16 one quart equals 2 pounds one gill equals }
- 1 gram equals 0
- 1 kilogram equals
- 1 quart
Directions
Dissolve and let boil up a few times twenty pounds of granulated sugar with five pints of water. When partly cool add eight pounds of glucose, twenty-two ounces of gelatine dissolved in five and one- half pints of lukewarm water. Beat as above and flavor.
N. B. — In above Marshmallow recipes one-half gelatine and one-half." Iciline" can be used to better advantage, and when nearly done, a little alum may be added to it.
/Miscellaneous.
Liquid Measures.
Two tablespoonfuls equal . . . i ounce
One gill equals .... , 4 "
One cup equals 8 "
One-half pint equals . . 8 "
One pint equals 16
One quart equals 2 pounds
One gill equals }, cup
Eighteen to twenty egg whites equal . . 1 pint
Eight to ten eggs equal 1 pound
Metric Weights.
1 gram equals 0.035 ounce
31.5 grams equal I ounce
490 grams equal c . . . 1 pound av.
^ kilogram equals 1. 102 poun^.
1 kilogram equals , 2. 204 pounds
1 li*er equals ". 1 quart (shorO
Degrees far Sugar Bailing.
For the use of the thermometer. When the sugar boils over five minutes, you can look for the first degree, which is:
The small thread 230 degrees
The strong thread 236
Soft ball 240 to 245
Hard ball 246 to 2 50
Light crack 260 to 265
Strong crack 290 to 300
Light caramel 320 to 330
Yellow caramel. 340 to 350