A historical beverage from The White House cook book; a comprehensive cyclopedia of information for the home .. (1913). Lemon syrup can be made using the same method, but scald the lemons first and use more sugar.
Preserved exactly as written in the original source
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
Strain it through a flannel bag and let it stand until it becomes cool
Put in bottles and cork tight
Modern guidance to help you succeed with this vintage recipe
The high sugar-to-juice ratio (nearly 2:1 by weight) creates a supersaturated syrup that acts as a natural preservative by reducing water activity, preventing microbial growth. Boiling the mixture to the 'cream' stage (around 220°F) evaporates excess water and concentrates flavors while the sugar creates a stable emulsion with the citrus oils. Straining through flannel removes any remaining pulp particles that could cause fermentation or cloudiness during storage.
This syrup is designed for long-term preservation. Once bottled and properly sealed, it can be stored in a cool, dark place for up to 6 months unopened. The high sugar content acts as a natural preservative, making this an ideal make-ahead concentrate for beverages.
Store unopened bottles in a cool, dark pantry for up to 6 months. Once opened, refrigerate and use within 1 month. If any cloudiness, mold, or off-odors develop, discard immediately. To use, dilute 2-3 tablespoons of syrup with 8 ounces of cold water or sparkling water, adjusting to taste.
AI-generated tips from Chef Cecil's culinary database
This syrup is designed for long-term preservation. Once bottled and properly sealed, it can be stored in a cool, dark place for up to 6 months unopened. The high sugar content acts as a natural preservative, making this an ideal make-ahead concentrate for beverages.
Store unopened bottles in a cool, dark pantry for up to 6 months. Once opened, refrigerate and use within 1 month. If any cloudiness, mold, or off-odors develop, discard immediately. To use, dilute 2-3 tablespoons of syrup with 8 ounces of cold water or sparkling water, adjusting to taste.
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