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A Suggestion

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

Ingredients

Directions

  1. Prepare the syrup by combining 1 pint of water with ½ pound of sugar in a preserving kettle.

  2. Boil gently and skim until the syrup is perfectly clear.

  3. Once clear, the syrup is ready for the 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.

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