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Drink

Capillary Syrup

A syrup made by boiling sugar with Capillary, then straining and bottling.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 2 ingredients
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Capillary Syrup

Ingredients

Directions

Make the syrup

  1. Boil the sugar in water to create a light syrup.

  2. Pour the boiling syrup over the Capillary.

  3. Cover and let it sit overnight.

Finish and bottle

  1. Drain the syrup and boil it again to 32 degrees.

  2. Pour the boiling syrup over the Capillary again.

  3. Once cold, strain the mixture and bottle it.

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
Provides the sweetness and body that make up the syrup.
Capillary
Flavours the syrup as it steeps in the hot sugar syrup.

“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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