TO MAKE SYRUP FOR COMPOTES, &c
Origin: London, England
Source: Isabella Beeton, 1861
Ingredients
- To every lb. of sugar
- 1-1/2 pint water
Instructions
- Boil the sugar and water together for 1/4 hour, carefully removing the scum as it rises: the syrup is then ready for the fruit.
- The articles boiled in this syrup will not keep for any length of time, it being suitable only for dishes intended to be eaten immediately.
- A larger proportion of sugar must be added for a syrup intended to keep.