Cherry Phosphates Syrup
Ingredients
Directions
Add 2 ounces of pure phosphoric acid to 1 gallon of cherry juice.
Alternatively, dissolve 1 pound of citric acid in 1 pint of boiling water.
Use 3 ounces of the citric acid solution for each gallon of syrup.
Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.
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What each ingredient does
- Cherry juice
- Forms the base of the syrup and supplies the main cherry flavor and color.
- Pure phosphoric acid
- Adds tartness that balances the sweetness of the cherry juice.
- Citric acid
- Adds bright sourness that lifts the cherry flavor.
“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.
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