The Pearl

La Grande et la Petite Perle

Preparation info

  • Difficulty

    Easy

Appears in

The Picayune's Creole Cook Book

By The Times Picayune Publishing Company

Published 1901

  • About

Ingredients

  • 3 Pounds of Sugar
  • A Pint of Water

Method

Let the sugar boil a little longer. If you find that on drawing it out to a thread it snaps quickly, and also that while boiling the sugar presents the form of large pearls or globules on its surface, it will then have reached the Small Pearl degree. When the pearls become closely connected on the surface of the sugar, it will have reached the Large Pearl degree.