How To Make Simple Sugar Syrup

Proportions: one pound of sugar to half a pint of water.

Put half a pint of water to each pound of sugar; when it is all dissolved set it over a gentle fire, let it boil for half an hour, skimming it; when it is clear and boiling hot, spread a wetted napkin over a basin, pour the syrup in, and strain it through; flavour to taste.

Pineapple Syrup

Take the rough coat from a ripe pine-apple, cut it small, and pound it fine; put a teacup of water to it, and squeeze the juice from it through a cloth; put this to enough simple syrup to flavour it; boil it over a gentle fire for a short time; when cold bottle it. Mix it with water to your taste; set it on ice; serve in small tumblers.

Lemon Syrup

Make a simple sugar syrup, add extract of lemon.

Vanilla Syrup

Flavour simple sugar syrup with extract of vanilla.

Strawberry Syrup

One pint of juice to one pint of syrup. For syrup: one pint of water to one pound of sugar.

Make a syrup by boiling, in the proportion of one pound of sugar in a pint of water, skimming it till quite clear. Crush some fine strawberries in a sieve and press out all their juice. To every pint of juice put one pint of syrup. Boil together gently for an hour; then let it become cold, and bottle it. Cork and seal it. When used, reduce it to taste by adding iced water to it, or set it on ice and add water.

Strawberry Acid

Three pounds of strawberries; one and a half ounces of tartaric acid to one pint of water; lump sugar.

Put the water and the tartaric acid into a deep pan, let the acid dissolve, add the fruit. It must stand covered over for twenty-four hours; then strain it off, and to every pint add one and a half pounds of loaf sugar, stir it well, and when the sugar is dissolved, bottle it, and seal it up. This quantity makes three bottles.

Add a dessertspoonful to a tumbler of water for drinking.

Raspberry Acid

Three pounds of raspberries; one ounce and a half of tartaric acid to a pint of water.

Put the water and fruit into a deep pan with the tartaric acid dissolved in it; let it stand for twenty-four hours covered over; then strain off the juice, and to every pint of it add one pound and a half of loaf sugar; stir it well, and when the sugar is dissolved, bottle and seal it up. This quantity will make three bottles full. A desertspoonful to a tumbler of water.

Blackberry Syrup

Make a simple syrup of a pound of sugar to each pint of water, boil it until it is rich and thick, then add to it as many pints of the expressed juice of ripe blackberries as there are pounds of sugar; put half a nutmeg grated to each quart of the syrup; let it boil fifteen or twenty minutes, then add to it half a gill of fourth-proof brandy for each quart of syrup, set it to become cold, then bottle it for use.

A tablespoon for a child, or a wineglass for an adult, is a dose for sore throat.

Mulberry Syrup

Put some mulberries into a jug, tie a paper over it, and then put it up to the neck in a kettle of water, let it boil; as the liquor rises from the mulberries, drain it off; to each pint of it put one pound of white sugar, or brown sugar clarified; set it over a slow fire, and boil until about the consistence of molasses, then skim it, and take it off; when cold bottle it.

Raspberry Syrup

Time, one hour.

To one pint of juice, one pint of syrup.

Take some fine red raspberries; crush them in a sieve, and press the juice from them. To each pint of it add a pint of simple syrup (that is, sugar boiled in water - one pint of water to a pound of sugar, well-boiled and skimmed). When the syrup and juice are mixed, boil them gently for one hour, then let it become cold; bottle, cork, and seal it. When used reduce it to taste with water, and set the jug in ice.