Preserving Syrup

Ingredients

• two quarts of water
• 3 lbs. of white sugar
• 2^4 ozs. of tartaric acid
• the whites of three eggs
• one teaspoonful of either lemon, pineapple, or any flavoring essence
• two tablespoonfuls of this
• half a tumblerful of ice-water
• one-third of a teaspoonful of carbonate of soda

Method

1. 1

   Put two quarts of water, 3 lbs. of white sugar, and 2.5 ozs. of tartaric acid in a kettle over the fire and let it just come to a boil.

2. 2

   Beat the whites of three eggs to a stiff froth and add to the boiling mixture.

3. 3

   Let it boil for four minutes, stirring constantly; strain, and when cold, add one teaspoonful of flavoring essence.

4. 4

   Bottle tightly.

5. 5

   Mix two tablespoons of this syrup in half a tumbler of ice-water with one-third of a teaspoon of carbonate of soda.

As published

This recipe was extracted from Harper's cook book encyclopædia (1902), page 25. The excerpt below is the record exactly as published.

two quarts of water, 3 lbs. of white sugar, and 2^4 ozs. of tartaric acid; place over the fire, and let it just come to a boil. Beat ta a stiff froth the whites of three eggs, and add to the boiling water, etc. Let it boil just four minutes, stirring constantly ; strain, and when cold add one tea- spoonful of either lemon, pineapple, or any flavoring essence that is de- sired ; bottle it tightly. Mix two table-spoonfuls of this in half a tum- blerful of ice-water, with one-third of a teaspoonful of carbonate of soda

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