Central American Sirup
From Statesmen's dishes; and how to cook them, 1890
Presented as published in 1890. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from Statesmen's dishes; and how to cook them (1890) by Katherine Golden Bitting Collection on Gastronomy (Library of Congress), page 24. The excerpt below is the record exactly as published.
CENTRAL AMERICAN SIRUP. BY MRS. R. M. LA FOLLETTE. (Wife of Representative from Wisconsin.) „r OUR pounds of sugar, almost white ; one and a half pints of water ; one teaspoon of pulver- a ized alum. Put in a kettle and boil three minutes; strain while hot. For flavoring, three drops of essence of lemon to one-half gill of alcohol ; add one teaspoonful of this
Cook this with the app: pantry check, scaling, and the assistant.