Fruit Syrup

Ingredients

• Equal weights in powdered sugar and fruit-juice
• fruit-juice
• through a kitchen cloth

Method

1. 1

   Squeeze the fruit through a kitchen cloth without picking it, ensuring the fruit is fresh and free from mould.

2. 2

   Weigh the juice, and put to it the same weight of powdered sugar; leave it in a cool place for twelve hours, stirring it now and then that the sugar may not settle; bottle it in pint or half-pint bottles; cork it down well, and seal the corks.

As published

This recipe was extracted from Soups, savouries, sweets, with a chapter on breads (1889) by Practical housewife, page 47. The excerpt below is the record exactly as published.

Equal weights in powdered sugar and fruit-juice ; squeeze the fruit through a kitchen cloth

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