Cherry-and-Currant Syrup
From The encyclopædia of practical cookery, 1890
Serves 3
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 The encyclopædia of practical cookery (1890) by Theodore Francis Garrett, page 281. The excerpt below is the record exactly as published.
Cherry-and-Currant Syrup. — Take lib. of sugar, convert it into syrup of 32deg. (see Sugar-boiling), and put it into a pan_ with 1 pint of filtered Cherry-juice (made by pounding For details respecting Culinary Processes, Utensils, Sauces, ic., referred to, see under their special heads. 358 TEE ENCYCLOPEDIA OF PRACTICAL COOKERY. CKerries — cout inued. 21b. of Cherries and £lb. of red currants
Cook this with the app: pantry check, scaling, and the assistant.