1¼ pounds sugar.
¼ teaspoonful cream of tartar.
½ pint water.
Whites of 5 eggs.
Put the sugar, water and cream of tartar into a kettle, set on the
fire, and stir until it commences to boil, then take out the paddle
and wash down the sides of the kettle with a damp cloth, put in the
thermometer and cook to 248. Have someone beat the egg whites stiff,
so that they will be ready when this batch is done cooking. Put the
egg whites in a kettle large enough to hold the eggs and both of these
batches, and allow room for beating. Have the eggs in the kettle ready,
and as soon as the batch reaches 248, remove the thermometer and get
the batch off the fire as quickly as possible, so that the batch does
not cook up one or two degrees while you are doing this, as that is
sufficient to spoil the whole thing. As soon as the batch is cooked and
off the fire, pour at once very slowly, into the beaten egg whites, and
have someone stir the egg whites while you are pouring, in order to
mix the batch with the eggs thoroughly, but do not let the syrup drip
out, and under no circumstances scrape out the kettle after it is all
poured out and will not run out easily or in a fine stream. Continue
stirring the eggs for a minute, then stop stirring, and let it stand
undisturbed until you pour in the second batch. Do not wash out the
kettle after the first batch is done, but set it on the scales the way
it is, then weigh up the second batch and cook at once.