Strawberry Syrup

Ingredients

• every pint of juice
• a pound of sifted sugar

Method

1. 1

   Put the strawberries in an earthen pan, cover them with cold water, and mash them to a fine pulp.

2. 2

   Strain the juice through a jelly-bag or thick cloth.

3. 3

   To every pint of juice, add a pound of sifted sugar.

4. 4

   Put all together over the fire in a preserving-kettle, stir until the sugar is dissolved, then boil for fifteen minutes, strain it, and when cold, bottle it and seal.

Nutrition per serving

Estimated from matched ingredients across 3 servings.

As published

This recipe was extracted from The economical cook book (1905) by Sara T. Paul, page 127. The excerpt below is the record exactly as published.

Strawberry Syrupu Put the strawberries in an earthen pan, oover them with cold water, and mash them to a fine pulp with a potato-masher, then squeeie eyery bit of juice from them by straining them in a jelly-bag or thick cloth fbr the purpose. To eyery pint of juice add a pound of sifibed sugar; put all together oyer the fire in a preserying-kettle, $tir until the sugar is dissolyed, then boil for fifteen minutes, strain it^ and when cold, bottle it and seal and keep in a cool place. A few tablespoonsM in a glass of ice- water makes a pleasant drink. Pineapple may be prepared in the same way. Pare the fruit, take out the black specks, and slice and chop it before adding the water. * Eggnog. A quart of rich milk, six eggs beaten yeiy light separately and then together, half a pint of Sherry wine and best French brandy mixed, and three heaping tablespoons of powdered sugar ; beat the eggs separately, then together, add the sugar, beat it well in, then add the wine and brandy and a little grated nutmeg, then stir in the milk. If not sweet enough, add more sugar. * A Cooling Drink. Pour three quarts of boiling water on an ounce of cream of tetar, stir in it the juice of a fresh lemon, and the peel cut off jQ yery thin strips without a particle of pulp, sweeten to youi »ste with powdered sugar, stir all well together, then let it stand antil cold and clear ; pour off without disturbing the sediment 4t the bottom. A tumblerful iced is a pleasant and healthj beyerage fi« a warm summer's day. PRESERVING AND CANNING FRUITS Procure only fine fruit for preserving or canning. Before you oommence, see that your jars are clean and in order, and that jou have enough of them. Use a porcelain-lined kettle, and do not put more than six or eight pounds of fruit in it at a time. 411 preserved fruit and jellies should stand at least twelve hours before closing the jars or tumblers; if they are closed whilst Ihey are hot, the syrup will be thin and watery ; but if left until the day after they are preserved, the juice will be rich and thick. Keep them in a cool, dry place, and if your covers are perfectly close and air-tight, they will neither mould nor fer- ment. It is neither the length of time they are cooked nor the amount of sugar used in preserving that keeps the fruit, but imply protecting them from the air. The method is merely % matter of taste. Small fruits — ^as strawberries and raspberries — may be put in pint jars ; quart jars are better for larger fruit ; Hie fruit is apt to be broken in taking it from smaller jars. Jars of canned fruits should be closed and made air-tight as soon as they are filled, unless cooked in boiling water ; in that Mse close them as soon as they are boiling hot. * To Preserve Ouinces. Pare them very thin, cut them in half, take out all the hard core with a sharp knife, weigh the fruit, and to every pound aQow a pound and a half of sifted sugar, and a pint of cold water ; put the quinces into a preserving-kettle with the water, cover ihem closely, and let them simmer very gently until perfectly ten- der, but not broken ; some of the fruit will become tender much sooner than the rest. As they are done, take each piece out (267) 268 COOKERY FROM EXPERIENCE. separately with a spoon, and lay on a dish to cool. When nil are out, strain the water through a thin oloth, put it baek into the kettle, add the sugar. When it comes to a hoil, lay in the quinces, boil them until clear, which will take from half to three- quarters of an hour, take them from the fire, fill the jars three parts full of (he fruit, fill up with the syrup. After filling the jars, put the remainder of the syrup in moulds or bowls ; do not cover them until next day. This will be a stiff jelly when cold. In preserving quinces by this recipe, it is unnecessary to boU up the skins and seeds, which always make the firuit and jelly dark. * To Preserve Pears. Pare and cut the fruit in half, take out the core, weigh the firuit, and allow three^uarters of a pound of sifted sugar

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