1891 Drinks à La Mode by Mrs de Salis

SYRUPS

SI

Morella Syrup. Take two pounds of morella cherries, pound them in a mortar ; strain, and add one pint of water to every pint of juice, and to three quarts of this juice add one gallon of simple syrup ; bring to the boil, and when cold bottle. Mulberry Syrup. To every pound of mulberries put one pint of water, boil for five minutes, then strain, and to every pint of juice put one pound of sugar and bring to the boil again, and when cold bottle. A quarter of an ounce of citric acid to every two ounces of fruit improves it greatly. Nectar Syrup. Take six pints of vanilla syrup and one pint each of pine-apple, lemon, and raspberry syrups ; mix together and then bottle.

Nectar Syrup.

Soyer's.

Take eight sweet oranges and four lemons ; cut them into slices, removing the pips, and pour over them one gallon of boiling water ; let it stand till cold, then strain, and to every pint of juice add one pound of loaf sugar. Bring to the boil, then add a little essence of rose, and when cold bottle.