To Clarify Sugar

Preparation info

    • Difficulty

      Easy

Appears in

Cooking and Dining in Medieval England

Cooking and Dining in Medieval England

By Peter Brears

Published 2008

  • About

Ingredients

  • 10 oz/275 g sugar
  • pt/400

Method

Lightly beat the egg white into the water in a pan until it just begins to raise a froth, then add the sugar.

Heat the water, stirring gently, until the first sounds of simmering are heard, then stop stirring, and reduce the heat so that the syrup just bubbles. Then leave until the froth has risen to the surface, breaking in the middle to reveal the clarified syrup.

Strain the s