Cassell's New Dictionary of Cookery

From Aberdeen Crullas to Zwiebach — the vast Cassell's dictionary with a recipe for everything, each priced to the penny ('Probable cost, 2s.'), plus the whole science of the 1912 kitchen.

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Syrup Clarified for Jellies

Put two pounds of refined sugar into a well-tinned saucepan with a quart of water. When the sugar is dissolved, stir in briskly the white of an egg beaten up with a spoonful of cold water. Beat the syrup thoroughly, let it boil, and remove the scum as it rises. Strain it through a sieve, and it will be fit for use.

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