Strawberry Syrup
From Temperance cook book, 1887
Serves 1
Nice for flavoring pudding, sauce, and mince pies.
Presented as published in 1887. 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 Temperance cook book (1887) by Mary G. Smith, page 131. The excerpt below is the record exactly as published.
STRAWBERRY SYRUP. Squeeze the juice from nice, ripe strawberries, and put one tea- cupful of sugar to each pint of the juice
Cook this with the app: pantry check, scaling, and the assistant.