Syrup of Apples (a German recipe)

Ingredients

• a dozen fine rennets
• a pound and a half of sugar
• six spoonfuls of water

Method

1. 1

   Peel and slice the rennets thinly, put them in a jar with sugar and water.

2. 2

   Place the jar in a bain-marie for two hours, keeping the water boiling.

3. 3

   Move the jar occasionally without taking it out.

4. 4

   After two hours, let it cool, then flavor with lemon juice and essence of lemon or cinnamon.

5. 5

   If not clear, let it stand for a few more hours before bottling.

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 1956. The excerpt below is the record exactly as published.

Syrup of Apples (a German recipe). — Peel a dozen fine rennets, cut them into sKces as thin as possible, put them into a jar with a pound and a half of sugar and six spoonfuls of water

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