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Sauce

To Prepare Syrup for Preserves

A sugar syrup made with water and isinglass, used for preserving fruit.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 3 ingredients
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To Prepare Syrup for Preserves

Ingredients

Directions

  1. Combine sugar and water in a bowl and let it stand until dissolved.

  2. Dissolve the isinglass in a little boiling water.

  3. Add the dissolved isinglass to the sugar mixture.

  4. Place the mixture on the fire and bring to a boil, skimming constantly until no more scum rises.

  5. The syrup is now ready for preserving any fruit.

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

Sugar
Forms the sweet syrup that preserves the fruit.
Russian isinglass
Gelatin-like clarifier that gathers scum so the syrup stays clear.

The step that matters

Skimming while boiling. Scum rises as the syrup heats, and removing it fully keeps the syrup clear and free of impurities that could spoil the fruit. Skim constantly until no more rises.

“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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