1859 The Book of one Hundred Beverages - BERNHARD (William) -

GOOSEBERRY SYB.UP Is made in precisely the same manner as mul· berry syrup. It is improved by adding one pound of Morello cherries to every six pounds of gooseberries, before pressing out the juice. CURRA.i.'iT SYRUP. Currants, white or red, three pounds; rasp– berries, one pound ; Morello cherries, without the stones: one pound ; mash the fruits to~eth· er, and let them stand in a warm place ior a day ; then strain away the juice, and, to each pint, add two pounds of sugar ; dissolve in the water bath, or over a gentle :fire ; when cold, skim it, and cork down tightly. · QUINCE SYRUP. · · Grate the' quinces ; paa the pulp through a sieve ; strain, and add a . J>Ound of sugar to every six or eight ounces or juice ; bOil · up, and strain ; remove the syrup from the fire, and, when cold, bottle fi>r uae. A table.spoon– ful of this syrup will flavor a pint of water. PINEAPPLE SYDUP• To he made with the· expreseed juice of 'West Indian pines ~ the same manner. ' APRICOT SYRUP Ia made with the juice of bruised ripe apricots, in the sa.me proportions.

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