Orange Flowers Preserved in Syrup
From Fruit recipes, 1907
Serves 10
The syrup is most delicate for flavouring hot or cold drinks, desserts, cakes, or puddings.
Presented as published in 1907. 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 Fruit recipes (1907) by Berry, Riley Maria Fletcher Mrs., page 89. The excerpt below is the record exactly as published.
ORANGE FLOWERS PRESERVED IN SYRUP Catch the blossoms on sheeting and pour over them boil- ing syrup of rather light consistency. Let stand over night and next morning bring to a boil, then let stand again twelve hours. Repeat, then place in jars while hot and seal tight. Or the flowers may be placed at once in a thick bag, as for jelly, t
Cook this with the app: pantry check, scaling, and the assistant.