Fruit Syrups for Ice Cream
Ingredients
Directions
Add any kind of crushed fruit to a syrup made of two cupfuls of sugar to one cupful of water. Nuts and raisins may be used with the crushed fruit if desired.
By Mary Elizabeth Lyles Wilson (1860–1924).
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. See the original page.
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