Sarsaparilla Syrup
From The household cook book, 1902
Serves 13
Sarsaparilla is a native of Central America.
Presented as published in 1902. 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 household cook book (1902) by Smiley, James B[ethuel],, page 425. The excerpt below is the record exactly as published.
SARSAPARILLA SYRUP — Into 5 quarts of water put ^ lb. Spanish sarsapa- rilla, and boil until it is reduced to 2 quarts; add 2^ oz. tartaric acid and 4 lbs. sugar; mix, boil 3 minutes and bottle. To use, put 2 tablespoons in a glass of water, add a little soda
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