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.

The Project Gutenberg eBook, The Art of Confectionary, by Edward Lambert
SHEWING THE VARIOUS METHODS OF
PRESERVING all Sorts of FRUITS, Dry and Liquid; viz.
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.

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.
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.