Recipe: Orange Syrup

Pare the oranges, squeeze and strain the juice from the pulp. To one pint of juice allow one pound and three-quarters of loaf sugar. Put the juice and sugar together, boil and skim it until it is CREAM; then strain it through a flannel bag and let it stand until it becomes cool, then put in bottles and cork tight.

Lemon syrup is made in the same way, except that you scald the lemons and squeeze out the juice, allowing rather more sugar.

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

Recipe: Chocolate Sirup

While chocolate sirup is not a beverage in itself, it is used to such an extent in beverages, as well as an accompaniment to numerous desserts, that it is well for the housewife to know how to prepare it. It may be kept an indefinite length of time if it is put into a glass jar and sealed. Here, as in the preparation of other sirups, a tablespoonful or two of corn sirup or glucose will help to keep the sirup from crystallizing.

CHOCOLATE SIRUP

  •  4 sq. chocolate
  •  1 c. water
  •  3/4 c. sugar

Melt the chocolate in a Saucepan, stir in the water, and add the sugar. Boil until a thick sirup is formed.

Foods That Will Win The War And How To Cook Them (Year 1918)
by C. Houston Goudiss and Alberta M. Goudiss

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)