Syrup for Preserved Fruit
From Foods that will win the war, 1918
Presented as published in 1918. 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 Foods that will win the war (1918) by Charles Houston Goudiss, page 28. The excerpt below is the record exactly as published.
SYRUP FOR PRESERVED FRUIT 2 cups crystal corn syrup For each three pounds of 4 cup water
Cook this with the app: pantry check, scaling, and the assistant.