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American cookbook, 1850
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"The Science of Fruit Syrups." from the "Mining and Scientific Press" August 8, 1866. "There is a fact of considerable importance, which should be considered by persons engaged in preparing preserves. Cane sugar, by long boiling, is turned into grape sugar, & thus loses 1/3 of its sweetness. Grape sugar is less soluble than cane sugar, & when fruit juice has been sweetened & boiled for a long time, the grape sugar separates in the form of white chrystals, & the juice is found to be deficient in sweetness. To obviate this, let the fruit juice be boiled by itself until brought to the proper consis-
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"The Science of Fruit Syrups." from the "Mining and Scientific Press" August 8, 1866. "There is a fact of considerable importance, which should be considered by persons engaged in preparing preserves. Cane sugar, by long boiling, is turned into grape sugar, & thus loses 1/3 of its sweetness. Grape sugar is less soluble than cane sugar, & when fruit juice has been sweetened & boiled for a long time, the grape sugar separates in the form of white chrystals, & the juice is found to be deficient in sweetness. To obviate this, let the fruit juice be boiled by itself until brought to the proper consis-
Szathmary Culinary Manuscripts and Cookbooks
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