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THE
ART
OF
CONFECTIONARY.


SHEWING THE VARIOUS METHODS OF

PRESERVING all SORTS of FRUITS,
DRY and LIQUID; _viz._

ORANGES,
LEMONS,
CITRONS,
GOLDEN PIPPINS,
WARDENS,
APRICOTS GREEN,
ALMONDS,
GOOSBERRIES,
CHERRIES,
CURRANTS,
PLUMBS,
RASBERRIES,
PEACHES,
WALNUTS,
NECTARINES,
FIGS,
GRAPES, _&c._


FLOWERS and HERBS;

AS VIOLETS, ANGELICA, ORANGE-FLOWERS, _&c._


Also how to make all Sorts of
BISCAKES, MASPINS, SUGAR-WORKS, and CANDIES.


With the best Methods of
CLARIFYING, and the different Ways of BOILING SUGAR.


By the late Ingenious
Mr. EDWARD LAMBERT, CONFECTIONER,
in PALL-MALL.


LONDON:

Printed for T. PAYNE, in Castle-Street, near the Mews-Gate, 1761.

[Price One Shilling.]




THE

ART

OF

CONFECTIONARY.




_Of the Manner of clarifying Sugar, and the different Ways of boiling
it._


Since the Ground-work of the Confectioner's Art depends on the
Knowledge of clarifying and boiling Sugars, I shall here distinctly
set them down, that the several Terms hereafter mentioned may the more
easily be understood; which, when thoroughly comprehended, will
prevent the unnecessary Repetitions of them, which would encumber the
Work and confound the Practitioner, were they to be explained in every
Article, as the Variety of the Matter should require: I shall
therefore, through the whole Treatise, stick to these Denominations of
the several Degrees of boiling Sugar, _viz._ Clarifying, Smooth,
Blown, Feather'd, Cracked, and Carmel.


_To Clarify Sugar._

Break into your preserving Pan the White of one Egg, put in four
Quarts of Water, beat it up to a Froth with a Whisk, then put in
twelve Pounds of Sugar, mixed together, and set it over the Fire; when
it boils up, put in a little cold Water, which will cause it to sink;
let it rise again, then put in a little more Water; so do for four or
five times, till the Scum appears thick on the Top; then remove it
from the Fire and let it settle; then take off the Scum, and pass it
through your straining Bag.

    _Note_, If the Sugar doth not appear very fine, you must boil it
    again before you strain it; otherwise in boiling it to an Height,
    it will rise over the Pan, and give the Artist a great deal of
    Trouble.


_The boiling Sugar to the Degree called Smooth._

When your Sugar is thus clarified, put what Quantity you shall have
Occasion for over the Fire, to boil smooth, the which you will prove
by dipping your Scummer into the Sugar; and then touching it with your
Fore-finger and Thumb, in opening them a little you will see a small
Thread drawn betwixt, which immediately breaks, and remains in a Drop
on your Thumb; thus it is a little smooth; then boiling it more, it
will draw into a larger String; then it is become very smooth.


_The Blown Sugar._

Boil your Sugar yet longer than the former, and try it thus, _viz._
Dip in your Scummer, and take it out, shaking off what Sugar you can
into the Pan, and then blow with your Mouth strongly through the
Holes, and if certain Bubbles or Bladders blow through, it is boiled
to the Degree called Blown.


_The Feathered Sugar_,

Is a higher Degree of boiling Sugar, which is to be proved by dipping
the Scummer when it hath boiled somewhat longer; shake it first over
the Pan, then giving it a sudden Flurt behind you; if it be enough,
the Sugar will fly off like Feathers.


_The Crackled Boiling_,

Is proved by letting it boil somewhat longer; and then dipping a Stick
into the Sugar, which immediately remove into a Pot of cold Water
standing by you for that Purpose, drawing off the Sugar that cleaves
to the Stick, and if it becomes hard, and will