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Nutmeg Syrup


  • 1/4 pound of nutmegs
  • 2 pounds of sifted sugar
  • 1 egg
  • 1/2 pint of brandy


Pound the nutmegs, put them into a stewpan, add a pint and a half of hot water, and boil them for half an hour; then strain, and put to a pint of liquor the sifted sugar and the egg beat up with a little cold water; set it over a fire, and when it boils skim it till perfectly clear and reduced to a good syrup, and when it is cold mix with it the brandy.

Having this syrup always at hand will answer a better purpose for puddings, etc. than grated nutmeg and brandy, as the mixtures can be better palated, and likewise save trouble and expense.


The Art of Cookery (1802).


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