A treaty resuming trade between France and
England was signed in 1814, making West
Indian sugar available once again, and the
fledgling industry crashed as suddenly as it
had begun. But it rose again in the 1840s and
has flourished ever since.
Stages of Sugar Cooking in the 17th
Century
This early system for recognizing the
concentration of boiled sugar syrups comes
from Le Confiturier françois. Then as now,
the confectioner needed tough fingers.Cookings of Sugar
The first is to the ribbon. It is reached
when the syrup begins to thicken, so that in
taking it with the finger and putting it on
the thumb, it doesn’t flow, and remains
round as a pea.
Cooked to the pearl. The second
cooking is reached when, in taking the