Nutmeg Syrup

The Art of Cookery Made Easy and Refined · Mollard, John · 1802
Source
The Art of Cookery Made Easy and Refined
Status
success · extracted 13 days ago
Not a recipe
No
Ingredients (5)
Instructions (5)
  1. Pound a quarter of a pound of nutmegs, put them into a stewpan, add a pint and a half of hot water, and boil them for half an hour.
  2. Strain the mixture.
  3. Add two pounds of sifted sugar and one egg beat up with a little cold water to a pint of the strained liquor.
  4. Set it over a fire, and when it boils skim it till perfectly clear and reduced to a good syrup.
  5. When the syrup is cold, mix with it half a pint of brandy.
Original Text
Nutmeg Syrup. Pound a quarter of a pound of nutmegs, put them into a stewpan, add a pint and a half of hot water, and boil them for half an hour; then strain, and put to a pint of liquor two pounds of sifted sugar and one egg beat up with a little cold water; set it over a fire, and when it boils skim it till perfectly clea[309]r and reduced to a good syrup, and when it is cold mix with it half a pint of brandy. Having this syrup always at hand will answer a better purpose for puddings, &c. than grated nutmeg and brandy, as the mixtures can be better palated, and likewise save trouble and expense.
Notes
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