needle. Put in water and boil 8:ow til: so^t p^ the peels from which the juice has been
enough to be pierced with a straw. Take the passed, into cold water for three days. Change
peaches and pnt carefully into a jar. Make a the water every day. Take out and scoop out the
syrup with one pint of water and two pounds of ^oit inside pulp. Put the peels in water and boil
sugar. Takeoff the fire and, while warm, add slow till they can be pierced with a straw. (Do
to It one pmt of brandy; pour this over the not boil lemon and orange peel together, because
peaches in the jar; cover and put away. lemon softens much slower than orange peel).
58.— FRUIT SYRUPS. ^Vhen soft, strain off the water.
To make all kinds of syrups from fresh fruits. Maj^g ^ syrup with one gallon of fresh water
proceed and extract .he juice of the fruits in the ^nd from ten to twelve pounds of sugar; let come
same manner as given for Jellies. To four pints („ ^ boil; drop in the soft peel and let simmer for
of pure fruit juice, add four pints of water and gf tggn minutes. Put syrup and peel into a large
eight pounds of sugar. Heat slowly to a boil, j^j. gjjj jg^ ^^^^^
take off the scum and fill into bottles while hot; The next day strain off the syrup; let come to a
cork and tie down. boil, add the peel and put back into the jar. This
Other syrups are made without fruit juices, may be repeated once more the next day; but two
They are flavored with essential oils or extracts, boilings are generally sufficient, and the peel wiU
to which acids and the proper color is added. jjgg- f^^ ^ iojj_ time.
59.— SIMPLE SYRUPS. p„t ^ djin^ plate in the syrup, on top of the
The simple syrups are used for many purposes peg,_ j^ kggp it under the syrup. Cover and keep
in the pastry room. The syrup is mixed with jn a cool place.
fruit juices for ices and creams ; also used in con- gyrup left over after the peel is used can be re-
nection with liquors to macerate fruits, etc. The boiled and used over again for the same purpose.
syrups are made of different degrees of richness. , —WATERMELON RINDS
60.— SIMPLE SYRUPS NO. i. „ , ,, ^' . , ^ , a .u r. • -j
_ , . , , , , Peel the rmds and cut off the soft inside part.
Put together eight pounds of sugar and two ^ . . „ . j l •, ■ , ..,.
,^ ? .,,.,,, . ,,, , ,. Cut m small even pieces, and boil m water till
quarts of water; mix with it the half beaten whites . , ,, , « ^ t^ . ,i.t
^, . , , ^ J , . . , tender. Make a syrup as for Orange Peel (No
of two eggs; set on a slow fire and let simmer for , , -n ,. • ^u c^ ■ ^ j ■
.° . , , . „ , , 02). Put in the soft rind and some lemon or
ten minutes; strain through a jelly bag and put , 1 n -r ^ ■ - ,
. , , , o J .; D r orange peel for flavor. Let simmer m the syruo
away m bottles for use. ..,, , ., ... t-. -i . ,
6X.-SIMPLE SYRUPS NO. 2. "" '=^'"' '^f" ?"' '° ^"^, ^°'' "P I" "^^ ^^^
— , ^ , , . j„ r once more the next day, then put back in the lars.
Take twelve pounds of sugar and one gallon of , . . j,
.... , , , . , . close and put away for use.
boiling water; add the juice of one lemon, or a _
little tartaric acid ✪ Simple Syrup No. 2to prevent graining. Strain 64.-LEMON AND ORANGE EXTRACTS.
through a jelly bag, let cool and put away. ^^^^ ^^^ y^""" """^ °^ '^« ^^^^ ^°<^ <="' '° '1^'°
Both syrups are used at the bars for mixing ='"P^- P"* 1° bottles and fill up with proof aloo-
drinks; and, by the addition of extracts and one ^°^- ^^* =.'^°^ ^°' ^^° ^^«^^' s"'^'" ^^ P"' io
quart of spirits to even parts of syrup, for fruit bottles again.
juices and spirits) all kinds of cordials can be One other way to preserve the essential oil of
produced, such as creme de menthe, noyeau, lemons and oranges is to rub the rind ofi on hard
maraschino, rose, etc. loaf sugar; or grate the rind carefully (only the
PAUL RICHARDS' BOOK OF BREADS, CAKES, PASTRIES, ICES AND SWEETMEATS
Page 7 · 1 recipe record on this page
Presented as published in 1907. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
needle. Put in water and boil slow till soft. Put the peels from which the juice has been
enough to be pierced with a straw. Take the passed, into cold water for three days. Change
peaches and pnt carefully into a jar. Make a the water every day. Take out and scoop out the
syrup with one pint of water and two pounds of soft inside pulp. Put the peels in water and boil
sugar. Takeoff the fire and, while warm, add slow till they can be pierced with a straw. (Do
to It one pmt of brandy; pour this over the not boil lemon and orange peel together, because
peaches in the jar; cover and put away. lemon softens much slower than orange peel).
58.— FRUIT SYRUPS. ^Vhen soft, strain off the water.
To make all kinds of syrups from fresh fruits. Making a syrup with one gallon of fresh water
proceed and extract .he juice of the fruits in the ^and from ten to twelve pounds of sugar; let come
same manner as given for Jellies. To four pints („ ^ boil; drop in the soft peel and let simmer for
of pure fruit juice, add four pints of water and of ten minutes. Put syrup and peel into a large
eight pounds of sugar. Heat slowly to a boil, jar. Cover and keep.
take off the scum and fill into bottles while hot; The next day strain off the syrup; let come to a
cork and tie down. boil, add the peel and put back into the jar. This
Other syrups are made without fruit juices, may be repeated once more the next day; but two
They are flavored with essential oils or extracts, boilings are generally sufficient, and the peel wiU
to which acids and the proper color is added. jars for a long time..
59.— SIMPLE SYRUPS. p„t ^ djin^ plate in the syrup, on top of the
The simple syrups are used for many purposes peel. To keep it under the syrup. Cover and keep
in the pastry room. The syrup is mixed with jn a cool place.
fruit juices for ices and creams ; also used in con- gyrup left over after the peel is used can be renection with liquors to macerate fruits, etc. The boiled and used over again for the same purpose.
syrups are made of different degrees of richness. , —WATERMELON RINDS
60.— SIMPLE SYRUPS NO. i. „ , ,, ^' . , ^ , a .u r. • -j
_ , . , , , , Peel the rmds and cut off the soft inside part.
Put together eight pounds of sugar and two ^ . . „ . j l •, ■ , ..,.
,^ ? .,,.,,, . ,,, , ,. Cut m small even pieces, and boil m water till
quarts of water; mix with it the half beaten whites . , ,, , « ^ t^ . ,i.t
^, . , , ^ J , . . , tender. Make a syrup as for Orange Peel (No
of two eggs; set on a slow fire and let simmer for , , -n ,. • ^u c^ ■ ^ j ■
.° . , , . „ , , 02). Put in the soft rind and some lemon or
ten minutes; strain through a jelly bag and put , 1 n -r ^ ■ - ,
. , , , o J .; D r orange peel for flavor. Let simmer m the syruo
away m bottles for use. ..,, , ., ... t-. -i . ,
6X.-SIMPLE SYRUPS NO. 2. "" '=^'"' '^f" ?"' '° ^"^, ^°'' "P I" "^^ ^^^
— , ^ , , . j„ r once more the next day, then put back in the lars.
Take twelve pounds of sugar and one gallon of , . . j,
.... , , , . , . close and put away for use.
boiling water; add the juice of one lemon, or a _
little tartaric acid to prevent graining. Strain 64.-LEMON AND ORANGE EXTRACTS.
through a jelly bag, let cool and put away. ^^^^ ^^^ y^""" """^ °^ '^« ^^^^ ^°<^ <="' '° '1^'°
Both syrups are used at the bars for mixing ='"P^- P"* 1° bottles and fill up with proof aloodrinks; and, by the addition of extracts and one ^°^- ^^* =.'^°^ ^°' ^^° ^^«^^' s"'^'" ^^ P"' io
quart of spirits to even parts of syrup, for fruit bottles again.
juices and spirits) all kinds of cordials can be One other way to preserve the essential oil of
produced, such as creme de menthe, noyeau, lemons and oranges is to rub the rind ofi on hard
maraschino, rose, etc. loaf sugar; or grate the rind carefully (only the
Records on this page
Simple Syrup No. 2