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Mrs.Holroyd receipt book, 1830-1900
Page 17
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Elder Syrup. Blase the Elderberries in a stone jar in the Oven, when heated through, press & strain the syrup through a coarse cloth; to every qrt of juice, allow 1 lb of sugar, 1/2 an oz of bruised ginger, & 1/2 an oz of cloves, boil all together until perfectly clear, when cold, bottle it. Clove Carnation Syrup. Take a quantity of clove carnations, put them into a jar or pitcher, & fill it with boiling water, let it stand 24 hours closely covered, then strain it, & to every pint of juice add a lb of loaf sugar, & a few cloves. Boil it until the syrup is sufficiently thick for keeping.
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Elder Syrup. Blase the Elderberries in a stone jar in the Oven, when heated through, press & strain the syrup through a coarse cloth; to every qrt of juice, allow 1 lb of sugar, 1/2 an oz of bruised ginger, & 1/2 an oz of cloves, boil all together until perfectly clear, when cold, bottle it. Clove Carnation Syrup. Take a quantity of clove carnations, put them into a jar or pitcher, & fill it with boiling water, let it stand 24 hours closely covered, then strain it, & to every pint of juice add a lb of loaf sugar, & a few cloves. Boil it until the syrup is sufficiently thick for keeping.
Szathmary Culinary Manuscripts and Cookbooks
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