Syrup
Ingredients
Directions
Fill a large tank with 100 gallons of water.
Add 1500 pounds of sugar to the water.
Use a perforated coil to stir the mixture with steam until the sugar dissolves completely.
Adjust the syrup density by adding cold water as needed.
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.
Explore the science
What each ingredient does
- Sugar
- Provides sweetness and dissolves into the water to form the syrup.
- Water
- Dissolves the sugar and sets the final density of the syrup when adjusted.
The step that matters
Adjusting the syrup density with cold water. Sugar concentration controls the syrup's density and sweetness. Adding water in small amounts after the sugar has fully dissolved keeps the density from overshooting, since too much sugar makes the syrup thick and prone to crystallising as it cools.
“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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