So medieval recipes have a lot of dried fruit, and candied fruit.

中世纪的谱有很多干果 糖煮水果。

You don't want to put it in when it's grainy or anything like that with the sugar.

煮到糖完全融化才能放进去。

They were used well into the 19th century, when the sap was removed, cooked with egg whites and sugar, then whipped.

它被使用到 19 世纪，当根汁被移除并与蛋白和糖起煮，然后打发。

Now we're gonna stir it until the sugar is dissolved and let that cook for about three to five minutes.

现在我开始搅拌到糖溶解，然后煮三到五分钟。