This section is from the book "Monograph on Flavoring Extracts With Essences, Syrups, and Colorings", by Joseph Harrop . Also available from Amazon: Monograph On Flavoring Extracts With Essences, Syrups And Colorings.
Fluid Extract of Ginger......... | 1 fl. ounce. |
Sugar (in coarse powder)........ | 30 ounces. |
Water (sufficient to make about). | 2 pints. |
Rub the Fluid Extract with twelve (12) ounces of sugar, and expose the mixture to a heat of not exceeding 140° F., until the alcohol is evaporated; then mix the residue thoroughly, by agitation, with fifteen (15) fluid-ounces of water, and filter the liquid, adding, through the filter, enough water to make the whole measure twenty-two (22) fluidounces; finally, add the remainder of the sugar, dissolve it by agitation, without heat, and strain.
*This formula will answer for either simple or compound.
Soluble Extract of Ginger....... | 2 fl. ounces. |
Syrup (sufficient to make)....... | 4 pints. |
Mix well.
This formula affords a delicate and pleasant flavor. If a syrup of more pungency is desired a small quantity of extract of capsicum may be added.
Tincture of Ginger (U. S.) or Extract of Ginger (flavoring).... | 4 fl. ounces. |
Syrup.......................... | 8 pints. |
Mix well.
Ginger Syrup .................................................... | 2 pints. |
Extract of Lemon................ | 1/2 fl. ounce. |
Solution of Citric Acid .............................. | 1/4 fl. ounce. |
Mix well.
 
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