Vinegar Syrup

Ingredients

• three pounds and a half of sugar
• two pints and a half of good vinegar

Method

1. 1

   Dissolve sugar in vinegar and boil gently to form a syrup, skimming until clear.

As published

This recipe was extracted from Vegetarian cookery (1891) by Martha Brotherton, page 141. The excerpt below is the record exactly as published.

vinegar syrup and a little prepared ginger may be added. No. 665. — Ginger Syrup. To four ounces of the best ginger, bruised, add three pints of boiling distilled water ; cover it, and let it remain four hours ; then strain it through muslin or a lawn sieve ; to one quart, add three pounds of loaf sugar, and let it boil till it becomes a clear, thick syrup. No. 666. — Grape Syrup. To twelve pounds of grapes, when picked, add three pints of water ; set them on a moderately hot fire till the grapes are well boiled, keeping the pan covered ; then strain through a hair sieve, gently pressing the grapes ; when cool, cover with a plate, and let the juice remain till the next day; then carefully clear it off, and to each pint allow a pound of loaf sugar, broken ; put the sugar into a pan, adding a pint of water to each four pounds ; stir it whilst cold, till the sugar is partly dis- solved ; then put it on a rather brisk fire with the pan covered, stirring occasionally till nearly boiling ; then watch it carefully, and if it rise veiy much, draw the pan a little forward ; let it boil up quickly several times, then moderately, till there is a thick scum formed at the side of the pan, take it off quite clean, then pour in the juice, and cover the pan till nearly boiling; remove the cover, and let the syrup boil quarter of an hour, carefully taking off any scum that may arise. Put half an ounce of cinnamon, broken in pieces, into a large stone jar ; pour on the syrup ; let it remain till the follomng day ; then strain it into bottles ; cork, and set them in a cool place. A block-tin or brass pan should be used. VnOETARIAN COOKERY. 247 No. 667. — Mulberry Syrup. Pick the mulberries, and put them in a jar mth very little water ; set the jar in a pan of water on the fire ; when suffi- ciently done, that the juice will easily separate from the fruit, strain through a fine hair sieve ; to each quart of clear juice allow one pint and a half of clarified S3rrup ; boil over a slow fire till perfectly clear, and bottle it when cold. No. 668. — Orange Syrup. Squeeze the juice when the frait is in its best state, and strain through fine muslin or flannel ; take equal quantities of juice and clarified syrup ; boil it mth a little of the rind, pared very thin ; when quite clear, pour it into a jug, and when cold, bottle it in small bottles. Lemon Syrup may be prepared in the same way, allomng half a pint more of the clarified syrup to a pint of lemon -juice. No. 669. — Raspberry and Currant Syrup. To four quarts of water put eight pounds of broken sugar and two beaten whites of eggs, stirring it whilst cold till the sugar is nearly dissolved ; set it on the fire, and proceed as directed with Clarified Syrup (No. 662); when clear, add one quart of currant and one of raspben-y-juice which has been pressed from ripe fruit and strained ; boil it briskly half an hour, taking off the scum quite clean ; when cold, put it in a stone jar, adding a very small bit of isinglass, about one eighth of an ounce, dis- solved in a little of the syrup ; close it well, and let it remain undisturbed for three months, and then, if perfectly clear, bottle it. No. 670. — Vinegar Syrup. Dissolve three pounds and a half of sugar, well bruised, in two pints and a half of good vinegar

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