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A Suggestion

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 ingredients
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The recipe

Ingredients

Directions

  1. Prepare the syrup by combining 1 pint of water with 1½ pounds of sugar in a preserving kettle.

  2. Bring the mixture to a gentle boil and skim until it 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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