Orange Syrup

Ingredients

• juice of the fruit
• equal quantities of clarified syrup
• a little of the rind, pared very thin

Method

1. 1

   Squeeze the juice from the oranges and strain.

2. 2

   Mix equal quantities of juice and clarified syrup, boiling with a little thin rind until clear.

3. 3

   Bottle when cold.

As published

This recipe was extracted from Vegetarian cookery (1891) by Martha Brotherton, page 141. The excerpt below is the record exactly as published.

Orange Syrup. Squeeze the juice when the frait is in its best state, and strain through fine muslin or flannel ; take equal quantities of juice and clarified syrup ; boil it mth a little of the rind, pared very thin ; when quite clear, pour it into a jug, and when cold, bottle it in small bottles. Lemon Syrup may be prepared in the same way, allomng half a pint more of the clarified syrup to a pint of lemon -juice. No. 669. — Raspberry and Currant Syrup. To four quarts of water put eight pounds of broken sugar and two beaten whites of eggs, stirring it whilst cold till the sugar is nearly dissolved ; set it on the fire, and proceed as directed with Clarified Syrup (No. 662); when clear, add one quart of currant and one of raspben-y-juice which has been pressed from ripe fruit and strained ; boil it briskly half an hour, taking off the scum quite clean ; when cold, put it in a stone jar, adding a very small bit of isinglass, about one eighth of an ounce, dis- solved in a little of the syrup ; close it well, and let it remain undisturbed for three months, and then, if perfectly clear, bottle it. No. 670. — Vinegar Syrup. Dissolve three pounds and a half of sugar, well bruised, in two pints and a half of good vinegar ; boil it gently to form a syrup, skimming it till clear from any scum. A table-spoonful of this, or ginger syrup, is an agreeable addition to any of the milder syrups, when mi.xed with water. 248 VEGETARIAN COOKERY. No. 671. — Lemonade. Pour a quart of boiling water on the rind of a lemon, pared very thin ; cover it, and when cold, add the juice of three lemons, and white sugar as required, and strain through muslin. A little cinnamon or ginger boiled in the water is an agree- able addition. No. 672. — Orange and Lemonade. Three China oranges, one large lemon, and three ounces of sugar. Rub off the rind of a lemon and some of the orange with the lumps of sugar ; put it in a jug with the juice of the fruit

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