Preparation of Sugar Syrup for Jellies
From The spirit of cookery, 1895
Ensure to use distilled water for best results.
Presented as published in 1895. 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 The spirit of cookery (1895) by Johann Ludwig Wilhelm Thudichum, page 172. The excerpt below is the record exactly as published.
Preparation of Sugar Ssnrup for Jellies. Sugar syrup, even when made from white sugar, is fre- quently somewhat turbid, not so much from matters con- tained in the sugar as from impurities in the water. Syrups, unless made with distilled water
Cook this with the app: pantry check, scaling, and the assistant.