Pineapple Syrup

Ingredients

• 3 lbs. of loaf sugar
• the whites of two eggs
• one pint of clear water
• a quart of juice

Method

1. 1

   Put 3 lbs. of loaf sugar in a porcelain kettle.

2. 2

   Beat the whites of two eggs, to which add gradually one pint of clear water; pour over the sugar, and set on the stove to boil until clear.

3. 3

   Take off the fire to cool.

4. 4

   Pare and grate sufficient pineapples to make a quart of juice, and strain into the syrup; let boil ten minutes, and stand aside to cool.

5. 5

   When cold, bottle and seal.

As published

This recipe was extracted from Harper's cook book encyclopædia (1902), page 333. The excerpt below is the record exactly as published.

Pineapple Syrup PRESERVES, ETC. Quince Marmalade carefully lay it in a colander to drain. Boil the syrup until it thickens. Lay the fruit in preserve - glasses, and cover each glass with a paper dipped in spirits before the top is fastened down. Pineapple Syrup. — Put 3 lbs. of loaf sugar in a porcelain kettle. Beat the whites of two eggs, to which add gradually one pint of clear water ; pour over the sugar, and set on the stove to boil until clear. Take off the fire to cool. Pare and grate suf- ficient pineapples to make a quart of juice

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