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Sugar Syrup

From How to use left-overs (1915).

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A historical recipe

How to use left-overs, by New York (N.Y.) Mayor's committee on food supply (1915).

United States

Known as an American recipe, with similar versions prepared across other nations.

From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.

Ingredients 2 ingredients

  1. two cupfuls of sugar
  2. a half cupful of water

Cook safely

Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.

  • Hot sugar. Hot sugar sticks to skin and burns far hotter than boiling water: don't touch or taste it. Keep a bowl of cold water close, and keep children away while it cooks.

Method

  1. Put two cupfuls of sugar and a half cupful of water into a saucepan on the fire.
  2. Stir until the sugar is dissolved, then let it cook slowly without touching it for about 10 minutes, or until it is a clear syrup.

Plating

Cookware for this recipe

  • Saucepan
  • Wooden spoon
Source not stated by archive.org
Credit

From How to use left-overs (1915), printed page 31, digitised by the Internet Archive: https://archive.org/details/cu31924003568478

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.