Dewberry Sirup
From Virginia Cookery-book, 1884
Serves 8
Good for diarrhoea and teething children.
Presented as published in 1884. 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 Virginia Cookery-book (1884) by Mary Stuart Smith, page 146. The excerpt below is the record exactly as published.
Dewberry Sirup. To one quart of juice take one pound of loaf-sugar, two nutmegs, one table-spoonful of cinnamon, one table-spoon- VIRGINIA COOKERY-BOOK, 317 ful of allspice, and two dozen cloves; boil the ingredients until their strength is extracted; strain it, and when near- ly cold put in one pint of best French brandy
Cook this with the app: pantry check, scaling, and the assistant.