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

MULBERRY SYRUP.

Take Mulberry juice strained, rendered clear by having suffered it to ferment, as directed [page 273], one pint; add to it refined sugar, two pounds; simmer the sugar in the juice, and proceed as directed.—See Currant Syrup.