Syrup

Ingredients

• half a cup of brown sugar
• three tablespoons of water
• half a teaspoon of butter
• a few drops of vanilla

Method

1. 1

   Boil half a cup of brown sugar, three tablespoons of water, and half a teaspoon of butter.

2. 2

   When moderately thick, cool and flavor with a few drops of vanilla.

Nutrition per serving

As published

This recipe was extracted from Food study (1917) by Mabel Thacher Wellman, page 62. The excerpt below is the record exactly as published.

SYRUP A. PREPARE AND , SERVE A BREAKFAST. Calculate the cost per individual. Suggested menu : Fruit, fresh, or stewed dried fruit Omelet Fried mush with syrup Tea, coffee, or cocoa 1. OMELETS. a. French omelet. Use the same proportions as in scrambled eggs. Have the bottom and sides of a frying pan well- TABLE MANNERS 123 buttered. Do not stir, but as the mixture sets, draw in the edges with a knife and tip the pan so that the liquid portion runs into the bottom of the pan. When brown on the bottom, fold and turn upside down on a hot platter. 6. Fluffy omelet. Beat the yolk and seasoning with the milk and fold in the egg white, stiffly beaten. When it is brown on the bottom, place in an oven or under a gas broiler to dry out the top before folding. Since it requires some skill to make omelets and since large ones are more difficult to handle than smaller ones, it might be well here, for practice, to have one- egg omelets made for each person to be served. 2. FRIED MUSH. Pack mush made of hominy or other breakfast cereal into a wet pan, until cold. Cut into slices ; if moist dip into flour, and brown on both sides in a little fat in a frying pan. 3. SYRUP. Boil half a cup of brown sugar, three tablespoons of water, and half a teaspoon of butter. When moder- ately thick, cool and flavor with a few drops of vanilla

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