Syrups
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France
Known as a French recipe, with similar versions prepared across other nations.
Ingredients 3 ingredients
- three pounds of sifted sugar
- Must
- three quarts of water
Cook safely
Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.
- Boiling water and steam. Turn pan handles inward, away from the edge of the hob. Lift lids away from you, and pour hot water away from your body: steam burns too.
Method
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- Syrup of Violets.
- Szrop de Violettes.
- Take halfa pound of field violet flowers ;
- put them into such a vessel as can be corked;
- boil three quarts of water;
- let it stand ten minutes before it is put over the violets, otherwise the infusion will be green, which ought to be of a fine violet ;
- put the infusion into the stove, that it may remain hot till the next day ;
- squeeze it then well through a towel that it may give all the colour ;
- put it into another vessel with three pounds of sifted sugar, which must be dissolved in it, and put it into the stove for twenty-four hours;
- stir it from time to time;
- let the stove be kept hot as for candy: this will make two bottles of syrup ;
- and attention must be paid to putting it into bottles that will endure the fort lissé, that it may not ferment.
- This is the only syrup that is made withou being put upon the fire.
Plating
Cookware for this recipe
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Saucepan
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Wooden spoon
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Sieve