Sirope [syrup] of oranges or Lemons

Title: Sirope [syrup] of oranges or Lemons
Date: en 1694/1795
Description: A method for making syrup by dissolving sugar in orange or lemon juice and boiling with water.
Transcript: R Take oranges & Cut them in two Crush oute the Juse till it will come Cleare put to Every pinte of Juse 2 pounds of Duble Refined Suger finely Beaten & stir in to gether Let it stand 24 houres til the Suger be Clearly Desolved & be often stiring as it disolves to quicken the disolving & as it desolves keep scuming it Clear then Let youre pot of juse in a Ketele of water Close Covered & theare let it stand till the water boyle so let it boyle an houre & take it oute of the water & scim it let it stand till it be Coule then botele it up for youre use
Subject: See all items with this value oranges; See all items with this value lemons; See all items with this value sugar; See all items with this value syrups; See all items with this value boiling (cooking)
Contributor: Caylor, Karmen; Le, Vincent; en Grimm, Stephanie; en Bakir, Mehtap
Source: Elizabeth Fairfax cookbook, Collection #C0202, Special Collections Research Center, George Mason University Libraries.
Publisher: George Mason University Libraries
Rights: Public domain. There are no known restrictions.

Media: http://wizwah.gmu.edu/oberle/files/original/4af5abf646d12a6d406fdc4fd2e8ffbe.jpg