Golden Syrup in Bottling
Dear Aunt Daisy, Just a few lines to thank you for your reassurance as regards the use of ‘golden syrup in fruit bottling. I have done peaches, apricots and nectarines and if they taste as good as they look, I shall be well repaid for my work. We are only a small family of three and if it had not been possible to use golden syrup, I would not have been able to bottle the quantity of fruit that I have done. I am mentioning it to all my friends, but (Continued on next page)
(Continued from previous page) have not come across anyone who has_ tried it yet. Again thanking you for your kind information, I will always remain an
Interested Listener.
Many thanks for writing. The propor- | tions are 4 tablespoons of golden syrup to each quart of boiling water. Boil for | 20 minutes and use in the ordinary way. In two months the fruit will have absorbed the syrup flavour, and will be found excellent. To make a honey syrup use 2 tablespoons honey to each quart of water and the same method.
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https://paperspast.natlib.govt.nz/periodicals/NZLIST19460322.2.41.3.1
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New Zealand Listener, Volume 14, Issue 352, 22 March 1946, Page 22
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190Golden Syrup in Bottling New Zealand Listener, Volume 14, Issue 352, 22 March 1946, Page 22
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