Fruit Syrup

Ingredients

• Red raspberries, 1 pint
• Ripe currants, 1 quart
• Granulated sugar, 2 cups
• Cold water, 2 quarts

Method

1. 1

   Bruise the fruit in a preserving kettle, add water and sugar, and cook until sugar dissolves.

2. 2

   Heat gradually, boil, remove from fire, drain through a jelly-bag into a bowl.

3. 3

   When clear and cool, ice it, sweeten if needed, and serve in small glasses.

As published

This recipe was extracted from Around-the-world cook book (1913) by Mary Louise Barroll, page 99. The excerpt below is the record exactly as published.

FRUIT SYRUPS PINEAPPLE SYRUP Loaf sugar, 3 pounds, Eggs (whites only), 2, Pineapple juice, 1 quart. Put the sugar into a granite pan or kettle, over the fire. Beat the whites of the eggs, and add them to 2 cups of clear water. Pour this over the sugar and set it over the fire to boil till clear. Remove it and let it get cold. Pare and grate enough pineapple to make a quart of juice and strain it into the syrup. Boil for 10 minutes, and then bottle. Cover the corks with melted wax. This makes a de- licious water-ice, and is better for flavoring than fresh pine- apples. LEMON SYRUP FOR BOTTLING Lemons, 18, Water, 2 quarts. Sugar, 6 pounds. Eggs (shells and whites only), 2. Scrub well 6 of the lemons, and chip off the thin yellow rind. Pour over this 1 pint of water and steep for an hour and then drain. Add 3 pints more of water, and the sugar, 292 AROUND-THE- WORLD COOK BOOK BEVERAGES and put over the fire. When the sugar is dissolved, add the shells of the eggs, and also the whites, beaten to a froth, and stir until the scum rises and the syrup is clear. Remove all the scum, add the strained juice of all the 18 lemons. Bring to the boiling point, skim, and bottle securely. FRUIT SYHTJP Red raspberries, 1 pint, Ripe currants, 1 quart. Granulated sugar, 2 cups, Cold water, 2 quarts

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