Cream Nectar

Ingredients

• 2 lbs. of granulated sugar
• 2 ozs. of tartaric acid
• a level tablespoonful of flour
• one quart of water
• the whites of two eggs

Method

1. 1

   Beat the sugar with tartaric acid.

2. 2

   Moisten the flour with water and rub until smooth.

3. 3

   Add more water and blend with the acid and sugar before adding the quart of water.

4. 4

   Then add the beaten egg whites.

5. 5

   Bottle and keep in a cool place.

6. 6

   To serve, add two tablespoons of the mixture to a glass of ice-water and one-third of a teaspoon of soda.

Nutrition per serving

Estimated from matched ingredients across 5 servings.

As published

This recipe was extracted from Harper's cook book encyclopædia (1902), page 25. The excerpt below is the record exactly as published.

Cream Nectar. — Beat 2 lbs. of granulated sugar with 2 ozs. of tar- taric acid. Moisten a level table-spoon- ful of flour with the same amount of water and rub until it is as smooth as starch. Add another spoonful of water and blend with the acid and sugar before adding one quart of water. Then add the whites of two eggs beaten to a froth. Flavor with any fruit syrups desired. Bottle and cork tightly and keep in a cool place. To a glass three-quarters full of ice-water add two table-spoonfuls of the mixture and one-third of a tea- spoonful of soda. Cream Soda. — In a porcelain sauce- pan or small preserving - kettle put two quarts of water, 3 lbs. of white sugar, and 2^4 ozs. of tartaric acid

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