Culinary Chemistry / The Scientific Principles of Cookery, with Concise Instructions for Preparing Good and Wholesome Pickles, Vinegar, Conserves, Fruit Jellies, Marmalades, and Various Other Alimentary Substances Employed in Domestic Economy, with Observations on the Chemical Constitution and Nutritive Qualities of Different Kinds of Food.

by Friedrich Christian Accum

FRUIT SYRUPS.

A weak syrup has a tendency to ferment and quickly become sour if kept in a temperate degree of heat; it is therefore not calculated to prevent the natural fermentation of vegetable juices, which always increase its tendency to corrupt. Pharmaceutists have ascertained that a solution, prepared by dissolving two parts of double refined sugar in one of water, or any watery fluid, and boiling the solution a little, forms a syrup, which neither ferments nor crystallizes; and this proportion may be considered as the basis of all syrups, and seems to be the degree of boiling syrup called smooth by the confectioners.

After having squeezed the fruit for the syrup, leave the mass for several days undisturbed: a slight fermentation takes place, this will separate the mucilage and thick parenchyma which rendered the juice viscid. By degrees these matters subside, and very often the liquor appears perfectly clear. This liquor may be separated by decantation: put the remaining matter under the press, and by these means a juice not so clear as the preceding is obtained, but which easily becomes clear spontaneously, especially if put into bottles immediately on its being expressed, and suffered to ferment during some days; by this means a transparent juice of the fruit is obtained.