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Syrup (1)
From The Ideal cook book, 1899
Serves 20
Presented as published in 1899. 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
873Calories
0 gProtein
226 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories873 kcal
Protein0 g
Carbohydrates226 g
Fiber0 g
Sugars226 g
Total Fat0.7 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium4.4 mg
Potassium5.2 mg
Calcium4.4 mg
Iron0.1 mg
Magnesium1.4 mg
Phosphorus0 mg
Zinc0 mg
Copper0 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
Water71 g
Estimated from matched ingredients across 20 servings.
As published
This recipe was extracted from The Ideal cook book (1899) by Anne Clarke, page 136. The excerpt below is the record exactly as published.
Syrup (1). Take of sugar ten pounds, water three pints. Dissolve thé sugar in the water with a gentle heat. 844. Syrup (2). In making syrups, for which neither the weight of the sugar nor the mode of dissolving it is specified, the following rule is to be observed: Take of refined sugar, reduced to a fine pow- der, twenty-nine ounces ; the liquor prescribed one pint. Add the sugar by degrees, and digest with a moderate heat, ina close vessel, until it is dissolved, frequently stirring it, set the solution aside for twenty-four hours, take off the scum, and pour off the syrup from the feces, if there be any. PPT IAS eon JELLIES tee BAEEREESE OBSERVATIONS ON JELLIES. 845. Fruit Jellies. The fruit should be placed in a jar, and the jar set ina stewpan of warm water, covered and allowed to boil until the fruit is broken ; take a strong jelly bag and press a little of-the fruit at a time, turning out each time the skins; allow two pounds of sugar
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