Estimated Nutrition (whole recipe, rough)
Counts 2 of 3 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 2 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Barley | 1 cup cooked (157g) | 193 |
| 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
- two ounces of barley
- six ounces of sugar
- a pint of water
Directions
Boil some apples in water with some lemon-, peel till quite tender, but not to pulp ; strain the juice as you would to make jelly; measure it, and take three times the weight of the juice of sugar which you must boil to the grand casse, and stir it so that it does not stick to the sides. Four it oat on a marble slab, which must be oiled; when cool enough to touch, cut it out, roll it in sticks and roll them in sugar or leave them
COLOURINGS. 229
plain, according to taste. If yon wish to make them large rolls, such as come from Rouen enve- loped in fancy papers and pictures, run the sugar into oiled moulds the size you wish, when cold take it up and then first roll lead-paper round them, and then put the fancy paper round. It is much prized as a honbon, and presented as a New Year's gift.
SUCRE D^ORGE.
Swell in a stewpan two ounces of barley, strain the water and melt in it six ounces of sugar ; let it boil to the grand casse, pour it on an oiled marble table, let it cool, then cut it with a pair of scissors and roll them on a slate ; add some vanilla, a lemon-peel when boiling, and squeeze in the juice of one or more lemons according to taste and the quantity you have.
VARIOUS COLOURING FOR ICES, JELLIES, AND
Pour water boiling hot over sliced beetroot, a beautiful red, or boil a small quantity of cochi-
230 COLOUBINOS.
neal finely powdered, with the juice of a lemon or a drachm of cream of tartar to half a pint of water, to which add when boiling a bit of alum for white almond pastes A tincture of saffiron for yellow, green the juice of spinach, and this mixed with saffiron produces dark blue.