Cherry Syrup

Ingredients

• any quantity of very ripe cherries
• very little water
• one pint and a half of clarified syrup

Method

1. 1

   Stone and strip the cherries from the stalks.

2. 2

   Put them in a jar with very little water and set in a pan of water on the fire.

3. 3

   When the juice separates easily, strain through a fine sieve.

4. 4

   To each quart of juice, add 1.5 pints of clarified syrup and boil until clear.

5. 5

   Bottle when cold.

As published

This recipe was extracted from Vegetarian cookery (1891) by Martha Brotherton, page 140. The excerpt below is the record exactly as published.

Cherry Syrup. Stone, and strip from the stalks any quantity of very ripe cherries ; put them in a jar mth very little water ; set the jar in a pan of water on the fire ; when sufficiently done, so that the juice will easily separate from the fruit, strain through a fine hair sieve ; to each quart of clear juice allow one pint and a half of clarified syrup

Cook this with the app: pantry check, scaling, and the assistant.