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Clarifying sugar

Erken's basic recipe for clarified sugar syrup: 1.5 kg sugar dissolved in 1 liter water, clarified with 2 egg whites, boiled with three additions of cold water, poached 10 minutes and strained through a cloth.

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

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About the dish

In the dessert chapter Erken gives a number of basic recipes for sugar work. Clarified sugar syrup was used as a base for glazes, confections, fruit in jars and spun sugar, and the clarification with egg white removes impurities from the less refined sugar of the day.

How to make it

  1. 1

    Dissolve the sugar

    Dissolve the sugar in the water without letting the mixture get very warm.

  2. 2

    Mix in egg white

    Whisk the egg whites lightly. Stir the warm or lukewarm sugar syrup into the egg whites, and pour everything back into the pot.

  3. 3

    Boil and skim

    When the syrup boils, add a good ½ dl cold water. Repeat three times, so that in all about 2.5 dl cold water is used.

  4. 4

    Let poach

    Take the pot off the heat and let it stand covered for 10 minutes.

  5. 5

    Strain

    Strain the sugar syrup through a straining cloth. It is now ready to use.

Changes from the original

Measures are given in modern units (kg, liter, dl). The method is split into numbered steps; the content is otherwise unchanged.

Tidsmaskin – hva endret seg?

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Fra19141949Modernisert
Til19141949Modernisert
1914 (korrekturlest, s. 450) → 1949 (korrekturlest, s. 513)~40% av teksten endretfjernetlagt til
1½ kg. sukker 1 l. vand vann 2 eggehviter. eggehviter Sukkeret opløses i vandet, vannet, men uten at dette blir videre varmt. Visp eggehviterne, eggehvitene, rør den varme eller lunkne sukkersirup i og ha alt tilbake i gryten. Naar siruppen Når sirupen koker, tilsættes ⅛ del l. tilsettes ⅓ del. koldt vand, vann, dette gjentages gjentas 3 ganger, idet man i det hele bruker ¼ ⅔ l. vand. vann. Gryten tages tas av ilden varmen og staar tildækket står tildekket i 10 minutter, siles derefter gjennem sileklæde og er færdig ferdig til bruk.

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Frequently asked questions

What is the purpose of clarifying sugar?
To purify the sugar solution so you get a completely clear syrup for use in sugar work, glazes and decoration. The egg whites bind impurities, which are then strained off through a straining cloth.
Which ingredients do I need?
1½ kg sugar, 1 liter water and 2 egg whites — plus an extra ¼ liter cold water added along the way during boiling.
How do I proceed step by step?
Dissolve the sugar in the water without heating it too much. Whisk the egg whites, stir in the warm or lukewarm sugar syrup and pour everything back into the pot. When the syrup boils, add ⅛ liter cold water — repeat three times, ¼ liter in all. Take the pot off the heat, let it stand covered for 10 minutes and strain through a straining cloth.
How old is the recipe?
It is from Henriette Schønberg Erken's 'Stor kokebok' from 1914, page 450.

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