Sugar Syrup
From The "Queen" cookery books: Ices, 1902
Use a syrup gauge for precise measurements.
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
Nutrition per serving
3493Calories
0 gProtein
904 gCarbs
3 gFat
Full nutrition (33 nutrients)
Calories3493 kcal
Protein0 g
Carbohydrates904 g
Fiber0 g
Sugars905 g
Total Fat2.9 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium28 mg
Potassium18 mg
Calcium23 mg
Iron0.5 mg
Magnesium7.5 mg
Phosphorus0 mg
Zinc0.1 mg
Copper0.1 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0 mg
Folate0 mcg
Choline0 mg
Caffeine0 mg
Water473 g
As published
This recipe was extracted from The "Queen" cookery books: Ices (1902) by S. Beaty-Pownall, page 68. The excerpt below is the record exactly as published.
Sugar Syrup. — It is well worth the trouble to keep store syrup at hand, as it is a great addition to almost every kind of ice, and water ices especially are never so nice as when made with sugar syrup instead of plain sugar and water. If you use the syrup gauge alluded to above, you will find a syrup that registers 34 deg. the best for making fondant for icing cakes, &c. ; 32 deg. should be used for fruits frappes, and such things ; whilst a syrup that only registers from 18 deg. to 20 deg. is the best for water ices. If, however, you have no spirit gauge you will find the following rough calculation very effective : Put into a pan two pounds of best loaf sugar, with a pint of cold water
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Cook this with the app: pantry check, scaling, and the assistant.