Syrup for Canning and Preserving
From A textbook of domestic science for high schools, 1913
Presented as published in 1913. 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 A textbook of domestic science for high schools (1913) by Matilda G. Campbell, page 25. The excerpt below is the record exactly as published.
Syrup for Canning and Preserving One-third to 1 pound of sugar for every pound of fruit. For small fruits add 1 to 1£ cups water for every pound of sugar. For large fruits add 2 to 2^ cups water
Cook this with the app: pantry check, scaling, and the assistant.