granulated sugar/15 lb thin boiling starch(No.50-60)/3 lb "nulomoline"/2 lb 8 oz com syrup(42 C.E.)/10 lb B) water/15 lb A) water/15 lb C) cream of tartar/1/2oz
配制方法:
mix part A.set aside. place part B in kettle with double action stirrers and bring to boil. add part C. add starch /water mixture in a fine stream. keep boilong. cook and stir, applying 80-90 lb of steam pressure. cook to a good sting or sheet. turn off add color and flavor as desired. mix well. cast batch into dry starch tempered to 110-130 F. sprinkle starch over suface. transfer to drying room tempered to 125-135 F, or leave in starch inpression at normal room temperature for 2-3 days. when firm, remove jellies from starch, moisten with steam or water, and sand with sugar crystals.
地址：山东省烟台市开发区南昌大街48号
