Sarsaparilla Syrup

Ingredients

• 5 quarts of water
• 1/2 lb. Spanish sarsaparilla
• 2 1/2 oz. tartaric acid
• 4 lbs. sugar

Method

1. 1

   Boil sarsaparilla in water until reduced to 2 quarts; add tartaric acid and sugar, mix, boil for 3 minutes, and bottle.

As published

This recipe was extracted from The household cook book (1902) by Smiley, James B[ethuel],, page 424. The excerpt below is the record exactly as published.

1 oz. tartaric acid; when lukewarm, strain, add 1 quart yeast, and 1 bot- tle lemon essence to flavor; let stand over night and bottle. LEMON BEER Into 2 gallons of boiling water put 2 lbs. sugar, the thin yellow peel of 2 lemons, and 1 oz. bruised ginger; when lukewarm add -| pint yeast; let stand over night, or a little longer, to ferment, and bottle. MILK BEER. — Into 4 cups water put ^ cup of buttermilk and 3 tablespoons of sugar, and let it stand in a warm place 10 hours; then pour from 1 vessel to another until smooth; bottle and let stand a day. Serve ice cold. 570 SYRUPS SPRUCE BEER. — Into 4 gallons of water put 3 lbs. sugar, ^ oz. essence of spruce, a little zest of lemon, 1 oz. ginger, and ^ pint of yeast; let stand 24 hours, and bottle. SYRUPS. Fruit syrups are made by adding enough sugar to fruit juices to preserve them. Fine flavored fruit should be used, because syrup of fine flavor cannot be made from fruit lacking flavor. Decayed fruit also will affect the flavor of the syrup, and should not be used. If fruit juice is allowed to stand 2 or 3 days until fermentation begins, it will change the pectose it contains so that it will not jelly, and jellying is not desired with fruit syrups. They should be made in granite, porcelain or aluminum kettles, as the acids the fruit juices contain will act on other metals and change and injure the color of the syrups, while in metals like brass, tin, and copper they will also develop poisonous compounds. If boiled hard, or heated too hot, it will injure the flavor and color of the syrups. A double boiler is the best to use to prevent this. Stir syrups with a wooden spoon. Fruit syrups can be used when fruits are out of season, and they not only make delicious drinks, but they can also be used for pud- dings, water ices and ice creams. They are best kept in a dark, dry and cool X3lace. SIMPLE SYRUP.— Take 2 quarts water and 7 lbs. white sugar; heat gently until dissolved, and strain BARBERRY SYRUP.— Take good ripe bar- berries, strip them, and put them in a porcelain kettle with water enough to cover them; let them simmer gently, but do not boil or burn them, and when done squeeze out and strain the juice; allow 1 quart sugar to 1 pint of juice and set the pitcher holding them into a pan of boiling water until the sugar is dissolved; then bottle it, BLACKBERRY SYRUP.-Take ^ gallon black- berry juice, add 4 cups white sugar (heaping), -| oz. each of allspice, cinnamon and nutmeg, and { oz, cloves; pulverize the spice, boil all for ^ hour, strain, and when cold, bottle and cork closely. CHERRY SYRUP.—Bruise 6 lbs. cherries with the stones in (breaking them); add 3 cups hot water and boil ^ hour, strain SYRUPS 571 through a jelly bag, add 3 lbs. sugar, and boil until it will sink to the bottom of a cup of water when dropped from a spoon ; then turn into jelly cups and cover with paper dipped in the white of egg. To use for a drink, put a spoonful in a glass of water, let stand 10 minutes, stir it, and fill with pounded ice if you have it. CURRANT SYRUP — Mash the currants, cover them over, and let them stand 3 or 4 days to ferment; then strain through a jelly bag, and allow 2 lbs. sugar to each pint of juice; dissolve the sugar slowly (in a fa- ^C%:^v- .<fk rina^boiler is best, as there is no danger ' j of its burning), and then let it become , ^ cold, put it in small bottles, filling them ' -^J^J.^-^ _ full, seal tightly and put away, ^X ij^ , T^; -., Raspberry Syrup can be made the same ^L vB^^ ^^^ way. w^C;r-^ The Raspbebey in some form is found .c^^fefet. throughout Europe and America. There are 2 ^^^^^ kinds — the red and white, the former being most ^^flSr^fflf common. The juice is very wholesome and valu- iiASPBEBKY. able to people of a nervous or bilious tempera- ment. LEMON SYRUP — In a porcelain pan dissolve 2 lbs. white sugar and 2 cups cold water, and let it boil 2 minutes; then add the juice of 4 lemons, and \ oz. tartaric acid; after it has cooled a little add \ teaspoon lemon essence. When quite cold, bottle it. Lemon Syrup No. 2.— Rub the yellow rind of 6 lemons with 1 lb. lump sugar; moisten the sugar with as much water as it will absorb, and boil it to a clear syrup; to this (without letting it boil any more) add the juice of 1 doz. lemons, stirring it beside the fire; bottle at once, and cork when cold. Lemon Syrup No. 3. — Mix 4 cups water and 2 lbs. sugar, and boil till clear; when cool, add 1 teaspoon essence of lemon and 1 oz. cit- ric acid, and bottle when cold. ORANGE SYRUP. — Select fine, ripe oranges, extract the juice, and to each pint add 1 pint sugar; boil gently 10 minutes, skim, and bottle when cold. An excellent flavor for sauces, as well as a delightful drink. ROSE SYRUP.— Take \ lb. rose leaves, pour on 1 pint of hoil- ing water and let stand till next day; strain through muslin add 2 lbs. sugar, and heat in a double boiler until the sugar is dissolved; let it cool, and bottle when cold. 572 SYRUPS SARSAPAEILLA. For Violet Syrup use violets in like manner, but do not allow the calyx or stalks to be mixed with the leaves. 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

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