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Hive Syrup

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
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Hive Syrup

Ingredients

Directions

  1. Pour the water over the squill and seneka.

  2. Boil the mixture until it reduces to half.

  3. Strain the liquid and add the sugar.

  4. Evaporate the mixture until it reduces to three pints.

  5. While still hot, dissolve the tartrate of antimony and potassa in the syrup.

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.

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