Syrups
Ingredients
Directions
Add 2 pounds of white sugar to 1 pint of infusion or decoction.
Heat gently to dissolve the sugar.
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
- White sugar
- Provides sweetness and forms the syrup's body as it dissolves into the liquid.
The step that matters
Heat gently to dissolve the sugar. Gentle heat dissolves sugar fully into the liquid without scorching it. Strong heat can caramelise or darken the syrup, changing its flavour and colour before the sugar has fully dissolved.
“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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