Skip to main content
Dessert

Table Syrup

A simple syrup made from glucose, sugar, and water, boiled to a specific temperature.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 3 ingredients
Jump to recipe ↓

Table Syrup

Ingredients

Directions

The book gives no oven temperature. The 218°F in the steps was added when the recipe was transcribed, as a starting point.

Make the syrup

  1. Combine glucose, sugar, and water in a kettle.

  2. Stir until the mixture boils.

  3. Wash down the sides of the kettle.

  4. Cook until the temperature reaches 218°F to 220°F.

Cool

  1. Set the kettle in a cool place and do not disturb until cold.

  2. If the syrup is too thick when cold, add a little water.

Recipe from a historical cookbook (Internet Archive).

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

Glucose
Inhibits sugar crystallization, keeping the syrup smooth and pourable.
Sugar
Provides sweetness and body, and with glucose sets the syrup's texture as it cools.
Water
Dissolves the sugars so they can be heated into a syrup.

The step that matters

Washing down the sides of the kettle. Sugar crystals clinging to the pot walls can seed crystallization in the syrup, making it grainy. Washing them back into the liquid keeps the syrup clear and smooth.

“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.

You might also like

White CakeWhite Cake431 recipesPound CakePound Cake373 recipesOrange Bundt CakeOrange Bundt Cake349 recipesSpice CakeSpice Cake344 recipes