Orange Syrup Sauce for Puddings

The Cookery Book of Lady Clark of Til... · Lady Clark of Tillypronie · 1909

Source: The Cookery Book of Lady Clark of Tillypronie
Status: success · extracted 12 days ago
Not a recipe: No

Ingredients (6)

2 ozs. of sugar covered with water ↝ Sugar, NFS [Sugars and honey]
the strained juice of 6 oranges ↝ Orange, raw [Citrus fruits]
a few drops of lemon juice ↝ Lemon juice, raw [Fruits and Fruit Juices]

alternative syrups

Currants, cherries, or raspberries ↝ Currants, european black, raw [Fruits and Fruit Juices]
Currants, cherries, or raspberries ↝ Cherries, raw [Other fruits and fruit salads]
Currants, cherries, or raspberries ↝ Raspberries, raw [Fruits and Fruit Juices]

Instructions (3)

Cover sugar with water and boil until clear, skimming all the time.
Add the strained juice of 6 oranges, and, if liked, a few drops of lemon juice.
Skim again well, and use it hot or cold as preferred.

Original Text

Orange Syrup Sauce for Puddings.
2 ozs. of sugar covered with water, let it boil till clear, skim-
ming all the time. Then add the strained juice of 6 oranges, and,
if liked, a few drops of lemon juice; skim again well, and use
it hot or cold as preferred.
Currants, cherries, or raspberries, also make good syrup sauce.
(For Fresh Fruit Syrups, see Jams, Jellies, &c.)

Notes

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