How To Use Sirup In A Sentence
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Boil the sugar, vinegar, and cinnamon together until they begin to look sirupy.
Woman's Institute Library of Cookery Volume 5: Fruit and Fruit Desserts; Canning and Drying; Jelly Making, Preserving and Pickling; Confections; Beverages; the Planning of Meals
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Dans la cocotte, ajoutez la cassonade, et faites réduire le jus jusqu'à consistance sirupeuse, presque caramélisée.
A Foodie Froggy in Paris
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An apparatus with a copper basket four inches in diameter has been found extremely useful in the laboratory for drying such substances as granulated sulphate of copper and sulphate of iron and ammonia, but more especially for drying sugar, which when crystallized in very small crystals cannot be readily separated from the sirupy mother-liquor by any of the usual laboratory appliances.
Scientific American Supplement, No. 520, December 19, 1885
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0 C selama 25 menit 10 kg gula pasir, 4 ons garam, 60 gr asam sitrat, 16 gr natrium benzoat Larutan agar-agar Diaduk Dipanaskan pd T = 70-80 0 C slm 5 menit Kemas sirup dlm botol (99,9% dari vol. Botol) Rebus slm 5 menit Tutup kemasan Dipasteurisasi & Pendinginan cepat Sirup Nanas dlm kemasan
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The sirupy liquid thus obtained is then mixed with 80 to 100 grammes of pulverized calcium carbonate (calcspar), dried for fifteen minutes at 40 to 60° C., and after standing for one to two hours the dish and its contents are weighed.
Scientific American Supplement, No. 315, January 14, 1882
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As water boils, some of it constantly passes off in the form of steam, and for this reason sirups or sauces become thicker the longer they are cooked.
Woman's Institute Library of Cookery Volume 1: Essentials of Cookery; Cereals; Bread; Hot Breads
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The sugar and water should be boiled about four minutes, or until it begins to be sirupy.
Every Step in Canning
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While Uncle Eb was giving his views on food, he was hurriedly "bilin '" coffee, frying unlimited flapjacks, and breaking up some crystal cakes of maple sugar, which he melted into a sirup, and poured over them.
Camp and Trail A Story of the Maine Woods
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Mynse hem small {e} in þe sirupp {e}: of fumosite algate be ye feeryng {e}.
Early English Meals and Manners
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He insisted upon drinking three glasses of kummel -- why had they not poured in maple sirup?
The French Immortals Series — Complete
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Temperature, 13-14. as measurement of heat present, 27. in detecting adulterants, 17. in forging steel, 16. in making sirups, 16. measurement of, 14-15.
General Science
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And, indeed, his great end in life seemed to be the concoction of sirups and liqueurs.
Pierre And Jean
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Soon there were two malt syrup trade associations, a malt syrup trade magazine, and that surest sign of success, an agitated Wayne B. Wheeler, who in 1925 asked one of his friends in Congress if “the time is ripe to prohibit the sale and distribution of these malt sirups and malt supplies.”
LAST CALL
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The distillate is neutralized with hydrochloric acid, and the whole evaporated to a weak sirupy consistence.
Scientific American Supplement, No. 315, January 14, 1882
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The sirupy liquid thus obtained is then mixed with 80 to 100 grammes of pulverized calcium carbonate (calcspar), dried for fifteen minutes at 40 to 60° C., and after standing for one to two hours the dish and its contents are weighed.
Scientific American Supplement, No. 315, January 14, 1882
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On its first appearance the turpentine is of a sirupy consistence, and is quite transparent; gradually it becomes more opaque, and of a yellowish-white color.
Scientific American Supplement, No. 288, July 9, 1881
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If medium-thin sirup is desired, boil it about four minutes or until it begins to be sirupy.
Every Step in Canning
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Commercially, charcoal is used on a large scale in the refining of sugars, sirups, and oils.
General Science
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For instance, molasses is used for some taffies, maple sirup for others, and brown sugar for others, and all of these offer an opportunity for variety.
Woman's Institute Library of Cookery Volume 5: Fruit and Fruit Desserts; Canning and Drying; Jelly Making, Preserving and Pickling; Confections; Beverages; the Planning of Meals
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Incredibly sweet and sirupy, with a strong grape taste, saba can be diluted in water or wine to make an excellent drink, or poured on ice-cream or fruit for dessert.
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B. -- The bruised hemlock seed is treated in a vacuum extractor with water acidulated with acetic acid, and the extract evaporated in vacuo to a sirupy consistence.
Scientific American Supplement, No. 315, January 14, 1882
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His black frock-coat, streaked with stains of acids and sirups, was much too wide for his lean little person, and looked like a shabby old cassock; and the man spoke with a strong Polish accent which gave the childlike character to his thin voice, the lisping note and intonations of a young thing learning to speak.
Pierre And Jean
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In Colhassett they had only one ice-cream saloon, but in Paris they had a good many of them out-of-doors in the parks and even on the sidewalk, and there you could buy all kinds of sirups and 'what you call cordials' and
Turn About Eleanor
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Add the spices, water, and sugar to the vinegar, and boil until it becomes sirupy.
Woman's Institute Library of Cookery Volume 5: Fruit and Fruit Desserts; Canning and Drying; Jelly Making, Preserving and Pickling; Confections; Beverages; the Planning of Meals
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And Bézuquet, labelling liquorice and _sirupus gummi_, resembles an old sea-rover of the Barbary coast.
Tartarin On The Alps
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Hence in the making of candy from granulated sugar, it is desirable to add glucose or sirup to granulated sugar or to change some of the crystallized sugar to a sugar which crystallizes with difficulty, _i. e._ _invert sugar_.
School and Home Cooking
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Tinctures, elixirs, sirups, and even mucilages are filtered rapidly.
Scientific American Supplement, No. 484, April 11, 1885
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Flavorings so prepared are in the form of a thick, sirupy substance rather than a liquid and are usually sold in a tube.
Woman's Institute Library of Cookery Volume 5: Fruit and Fruit Desserts; Canning and Drying; Jelly Making, Preserving and Pickling; Confections; Beverages; the Planning of Meals
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Animal charcoal possesses to a remarkable degree the property of removing color from solutions of animal and vegetable substances, and it is used for this purpose to a large extent by sugar refiners, who thus decolorize their dark brown sirups; in the manufacture of glucose and saccharums for brewers 'use, the concentrated solutions have to be filtered through layers of animal charcoal in order that the resulting product may be freed from color.
Scientific American Supplement, No. 288, July 9, 1881
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Nutriment will then be accurately portioned out in the form of powders, sirups, pellets, and biscuits, everything reduced to the smallest possible bulk.
The End of Books
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I fink of jam as mushed-up froot, while preserves are more like the whole fruit, or peeces ov it, , in teh sweet sirup.
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