Wild-Cherry Syrup
From The encyclopædia of practical cookery, 1890
Serves 4
Presented as published in 1890. 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 The encyclopædia of practical cookery (1890) by Theodore Francis Garrett, page 299. The excerpt below is the record exactly as published.
Wild-Cherry Syrup. — Put 5oz. of coarsely-powdered wild Cherry bark into a basin, moisten with water, and let it stand for a day with a tightly-fitting cover on the basin. Put it into a percolator, pour over about 1 pint of water, and after it has run through mix in ljlb. of sugar
Cook this with the app: pantry check, scaling, and the assistant.