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Elderberry fruits boiled down with sugar and strained.
Used as a sauce, as a remedy for coughs and as a sweetening agent for wines.
Original Receipt in the 'Nottingham Evening Post' - Tuesday 11 October 1927
Elder. To make elderberry syrup, put the fruit into an enamelled pan with only enough water prevent its burning, and gradually bring boil, and then let boil tor five pressing with wooden spoon extract all the juice. Then strain through jelly bag; measure the juice, and to each pint add hall pound loaf sugar, and boil gently half an hour, stemming well. Pour into dry bottles, and when cold cork down tightly. This recipe maybe used for any soft fruit.
Derby Mercury - Friday 28 September 1759
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