What is glazing sugar in this recipe?

It is simply sifted confectioners' sugar (powdered sugar in finely ground form) kept in a sugar caster with a lid perforated with many small holes, so the sugar can be sprinkled evenly.

How do you glaze with it?

Sprinkle the sugar over what is to be glazed and put it in a hot oven. The sugar melts after a couple of minutes and then browns to a glossy caramel.

Where does the recipe come from?

From Henriette Schønberg Erken's "Stor kokebok" (1914), page 450, in the chapter on sugar work and decoration.

Glazing sugar

Glazing sugar: sifted powdered sugar is kept in a perforated dredger, sprinkled over pastry and melted in a hot oven to a glossy caramel.

Source: Henriette Schønberg Erken, Stor kokebok, 1914-utg. s. 450 (falt i det fri)

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About the dish

A simple method for giving pastry a glossy caramel glaze without boiling sugar: powdered sugar is sprinkled evenly from a perforated sugar dredger and melted in strong heat.

How to make it

1
Sift the powdered sugar
Sift the powdered sugar and keep it in a sugar dredger with a lid that is perforated with many small holes.
2
Sprinkle
Sprinkle an even layer of sugar over what is to be glazed.
3
Melt
Put the mold in a hot oven. The sugar melts after a couple of minutes and then browns to a glossy caramel.

Changes from the original

Confectioners' sugar is called powdered sugar, and the perforated sugar box is described as a dredger/sugar caster. The method has been divided into steps.

Time machine – what changed?

Pick two editions and see what Henriette Schønberg Erken added, removed or changed between them.

From1914 1949 Modernised

To1914 1949 Modernised

Modernised → 1949 (proofread, p. 512)~78% of the text changedremovedadded

~~melis (siktet, etter behov). Sikt melisen~~ Flormelis siktes og ~~oppbevar den~~ opbevares i ~~en sukkerbøsse~~ sukkerdåse med ~~lokk~~ lokk, som er ~~gjennomhullet med~~ gjennemboret av mange små ~~hull.. Strø et jevnt lag sukker over det~~ huller. Den ting som skal ~~glaseres.. Sett formen~~ glaseres, strøes med dette sukker, settes derefter i ~~varm ovn. Sukkeret smelter etter~~ het ovn, sukkeret vil smelte efter et par ~~minutter og~~ minutter, brunes ~~deretter~~ derefter til blank karamell.

Note on Modernised

Flormelis er kalt melis, og sukkerdåse med hull er beskrevet som strøboks/sukkerbøsse. Fremgangsmåten er delt i trinn.

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Frequently asked questions

What is glazing sugar in this recipe?: It is simply sifted confectioners' sugar (powdered sugar in finely ground form) kept in a sugar caster with a lid perforated with many small holes, so the sugar can be sprinkled evenly.
How do you glaze with it?: Sprinkle the sugar over what is to be glazed and put it in a hot oven. The sugar melts after a couple of minutes and then browns to a glossy caramel.
Where does the recipe come from?: From Henriette Schønberg Erken's "Stor kokebok" (1914), page 450, in the chapter on sugar work and decoration.

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