Recipe: Strawberry and Rasberry Syrup

Mash the fresh fruit, express the juice and to each quart add three and a half pounds of granulated sugar. The juice, heated to 180°]Fahrenheit, and strained or filtered previous to dissolving the sugar, will keep for an indefinite time, canned hot in glass jars.

The juice of soft fruits is best when allowed to drop therefrom by its own weight; lightly mash the fruit and then suspend in a cloth, allowing the juice to drop in a vessel beneath. Many housekeepers, after the bottles and jars are thoroughly washed and dried, smoke them with sulphur in this way: Take a Piece of wire and bend it around a small PIEce of brimstone the size of a bean; set the brimstone on fire, put it in the jar or bottle, bending the other end over the mouth of the vessel, and cover with a cork; after the brimstone has burned away, fill the vessel with the syrup or preserves and cover tightly. There is no sulphurous taste left by the process.

The Whitehouse Cookbook, by Mrs. F.L. Gillette (Year 1887)