Sugar Syrup
From The "Queen" cookery books: Ices, 1902
This syrup can be used for making water ices.
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
5239Calories
0 gProtein
1355 gCarbs
4 gFat
Full nutrition (33 nutrients)
Calories5239 kcal
Protein0 g
Carbohydrates1355 g
Fiber0 g
Sugars1358 g
Total Fat4.4 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium127 mg
Potassium27 mg
Calcium99 mg
Iron0.7 mg
Magnesium32 mg
Phosphorus0 mg
Zinc0.4 mg
Copper0.4 mg
Manganese0.1 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
Water2836 g
As published
This recipe was extracted from The "Queen" cookery books: Ices (1902) by S. Beaty-Pownall, page 15. The excerpt below is the record exactly as published.
three pounds of cane loaf sugar with three quarts of cold water, keeping it well skimmed, allow it to reduce by rapid boiling to half this quantity, then strain through a clean fine cloth and bottle for use. In the chapter on Odds and Ends more definite particulars will be given as to the making of this syrup, and also with regard to boiling sugar. If making water ices with fruit pulp (obtained by cooking the fruit till soft enough to sieve, if sub- stantial, like apples, &c., or by simply pulping the fruit through a sieve, as in the case of strawberries, &c.), allow either a pint of water and 6oz. to 8oz. of sugar to the pint of pulp (taking the sweetness of the fruit into account) ; or else allow six full table- spoonfuls of the sugar syrup
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Cook this with the app: pantry check, scaling, and the assistant.