Elder Syrup

The Art Of Cookery · Hannah Glasse · 1747
Source
The Art Of Cookery
Status
success · extracted 12 days ago
Not a recipe
No
Ingredients (3)
For the syrup
For adding to raisin wine
Instructions (8)
  1. Pick the elder-berries when full ripe.
  2. Put them into a stone jar, and set them in the oven, or a kettle of boiling water, till the jar is hot through.
  3. Take them out and strain them through a coarse cloth, wringing the berries, and put the juice into a clean kettle.
  4. To every quart of juice put a pound of fine Lisbon sugar.
  5. Let it boil and skim it well.
  6. When it is clear and fine, pour it into a jar.
  7. When cold, cover it close, and keep it till you make raisin wine.
  8. Then when you turn your wine, to every gallon of wine put half a pint of the elder syrup.
Original Text
Pick the elder-berries when full ripe, put them into a stone jar, and set them in the oven, or a kettle of boiling water, till the jar is hot through; then take them out and strain them through a coarse cloth, wringing the berries, and put the juice into a clean kettle: to every quart of juice put a pound of fine Lisbon sugar, let it boil and skim it well. When it is clear and fine, pour it into a jar; when cold, cover it close, and keep it till you make raisin wine: Then when you turn your wine, to every gallon of wine put half a pint of the elder syrup.
Notes
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