Pomegranate syrup
From Modern culinary art (1937).
Source and licence
From Modern culinary art (1937), printed page 795, digitised by the Internet Archive: https://archive.org/details/BSG_4VSUP2819
Read the original not stated by archive.org
What was changed: Read by machine from the book's scanned text into ingredients and method. The title's capitals were tidied; spelling and scanning errors are left as they are.
From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.
Create an image with FoodStudio Made by our AI generator from your own prepaid SecondMem credits. We keep no picture from the source.
Ingredients
- 3/4 pint juice
- 2 lbs mulberries
- 1 3/4 pint of this juice
- 1 1/2 lb. crystallized sugar
Method
- Graine about a dozen pomegranates, in removing all the white skin, crush the grains and press the juice in a linen.
- Cook with 1 1/2 lb.
- crystallized sugar per I 3/4 pint juice.
- Boil 10 minutes, skim and put in bottles.
- Homely Chartreuse.
- — Prepared with ‘“ extracts’ sold in trade, with their method of using, or with different herbs which are infused.
- Mulberry liquor.
- — 2 lbs mulberries, a bowl of strawberries, and 1 of red currants.
- In 1 3/4 pint of this juice, put 1 1/2 lb.
- crystallized sugar, melt a moment and add about 3 pints brandy jat 50°.
- Keep 3 weeks stirring from time to time for melting the sugar and filter before putting in bottles.
- Same liquor can also be prepared with raspberries mixed with 1/3rd currants.