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syrup

syrup

syrup Sentence Examples

  • Sofi made herself a milkshake consisting of frozen blood from Damian, chocolate syrup, pickles, and a scoop of ice cream.

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  • It's ham with a maple syrup and brown sugar glaze on it.

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  • The industries of the town include sugar-refining, steam mills, brewing, and the manufacture of starch, syrup, spirits, potash and tin ware.

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  • In the spring the making of syrup and sugar from the sap of the sugar-maple is a typical industry.

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  • Flavoured syrups are made by adding flavouring matter to a simple syrup. For instance, syrupus aromaticus is prepared by adding certain quantities of orange and cinnamon water to simple syrup. Similarly, medicated syrups are prepared by adding medicaments to, or dissolving them in, the simple syrup. Golden syrup is the uncrystallizable fluid drained off in the process of obtaining refined crystallized sugar.

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  • His dark eyes were glowing, and syrup was on his face.

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  • " Clairce " is the French term for syrup of 27° to 30° Beaume specially prepared from the purest sugar.

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  • The syrup of iron, quinine and strychnine is used as a tonic.

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  • Briefly, sugar-refining consists of melting raw or unrefined sugar with water into a syrup of 27° to 28° Beaume, or 1230 specific gravity, passing it through filtering cloth to remove the sand and other matters in mechanical suspension, and then through animal charcoal to remove all traces of colouring matter and lime, thus producing a perfectly clear white syrup, which, cooked in the vacuum pan and crystallized, becomes the refined sugar of commerce.

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  • The specific gravity of the syrup should be 1'33.

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  • "Syrup glucose" is the commercial name of the product; by continuing the concentration further solid glucose or grape sugar is obtained.

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  • The cistern being thus packed and settled is closed, and the syrup from the bag filters, heated up to nearly boiling point, is admitted at the top until the cistern is quite full.

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  • Evaporation of the Juice to Syrup. - The third operation is the concentration of the approximately pure, but thin and watery, juice to syrup point, by driving off a portion of the water in vapour through some system of heating and evaporation.

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  • The char is then " settled " by water being slowly run on to it, in order to prevent the syrup making channels for itself and not permeating the whole mass evenly.

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  • A small pipe entering below the false bottom allows the air in the cistern to escape as it is displaced by the water or syrup. In some refineries this pipe, which is carried up to a higher level than the top of the cistern, is fitted with a whistle which sounds as long as the air escapes.

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  • The grapes are either dried or made into a kind of syrup. In 1846 an American Protestant mission was established in the town.

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  • The evaporation of the juice to syrup point.

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  • SYRUP (0.

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  • SYRUP (0.

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  • When the sound ceases the cistern is known to be full, and the entrance of further water or syrup is stopped.

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  • The syrup in the cistern is allowed to remain for about twelve hours, by which time the char will have absorbed all the colouring matter in it, as well as the lime.

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  • A cistern well packed with 20 tons of char will hold, in addition, about io tons of syrup, and after settling, this can be pressed out by allowing second quality syrup, also heated to nearly boiling point, to enter the cistern slowly from the top, or it may be pressed out by boiling water.

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  • The firstmentioned process consists of charging and feeding the vacuum pan with the richest syrup, and then as the crystals form and this syrup becomes thereby less rich the'pan is fed with syrup of lower richness, but still of a richness equal to that of the mother-liquor to which it is added, and so on until but little mother-liquor is left, and that of the poorest quality.

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  • When the massecuite, well pugged and prepared for purging, is in the centrifugals, it is first washed with syrup of low density, to assist the separation of mother-liquor of similar quality, this washing being supplemented by the injection of pure syrup of high density, or " clairce," when very white sugar is required.

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  • The processes of manufacture have been improved by the introduction of specially constructed evaporators, and quantities of maple sugar and syrup are annually exported.

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  • The word is an adaptation of the Arabic sharb or sharab, beverage, drink, shariba, he drank, and is thus directly related to "sherbet" and "syrup" (q.v.).

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  • By evaporation of a solution of lanthanum oxide in hydrochloric acid to the consistency of a syrup, and allowing the solution to stand, large colourless crystals of a hydrated chloride of the composition 2LaC1 3.15H 2 O are obtained.

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  • The entire fruit preserved in syrup is used as a sweetmeat in the Dutch East Indies.

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  • Sugar is principally extracted from this species, the sap being boiled and the syrup when reduced to a proper consistence runs into moulds to form cakes.

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  • The "syrup" employed for medicinal purposes consists of a concentrated or saturated solution of refined sugar in distilled water.

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  • The simple "syrup" of the British Pharmacopoeia is prepared by adding 1000 grams (or 5 lb) of refined sugar to 500 cubic centimetres (or two pints) of boiling distilled water, heating until it is dissolved and subsequently adding boiling distilled water until the weight of the whole is 1500 grams (or 71 lb).

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  • Technically and scientifically the term syrup is also employed to denote viscid, generally residual, liquids, containing substances other than sugar in solution.

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  • According to Dr Reveil, Persian opium usually contains 75 to 84% of matter soluble in water, and some samples contain from 13 to 30% of glucose, probably due to an extract or syrup of raisins added to the paste in the pots in which it is collected, and to which the shining fracture of hard Persian opium is attributed.

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  • When the massecuite, well pugged and prepared for purging, is in the centrifugals, it is first washed with syrup of low density, to assist the separation of mother-liquor of similar quality, this washing being supplemented by the injection of pure syrup of high density, or " clairce," when very white sugar is required.

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  • According to Dr Reveil, Persian opium usually contains 75 to 84% of matter soluble in water, and some samples contain from 13 to 30% of glucose, probably due to an extract or syrup of raisins added to the paste in the pots in which it is collected, and to which the shining fracture of hard Persian opium is attributed.

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  • The defecated cane juice, having lost about 70% of its bulk by evaporation in the multipleeffect evaporator, is now syrup, and ready to enter the vacuum pan for further concentration and crystallizaHoward's tion.

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  • Suitable provision is made for the egress of syrup from the massecuite in the cells when undergoing purging in the centrifugal; and the washing of the crystals can be aided by the injection of refined syrup and completed by that of " clairce."

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  • Cadaverine is a syrup at ordinary temperatures, and boils at 178-179° C. It is readily soluble in water and alcohol, but only slightly soluble in ether.

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  • It usually forms a Chin syrup which on concentration in a vacuum over sulphuric: acid deposits hard, transparent, rhombic prisms which melt at 41.7°.

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  • On long heating the syrup is partially converted into pyrophosphoric and metaphosphoric acids, but on adding water and boiling the ortho-acid is re-formed.

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  • Among Davenport's manufactures are the products of foundries and machine shops, and of flouring, grist and planing mills; glucose syrup and products; locomotives, steel cars and car parts, washing machines, waggons, carriages, agricultural implements, buttons, macaroni, crackers and brooms. The value of the total factory product for 1905 was $13,695,978, an increase of 38.7% over that of 1900.

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  • The agriculture of the republic supplies the material for several important industries, including the production of sugar, beer and spirits, starch (120 factories), syrup, glucose, chicory, coffee substitutes from rye and barley, jams. Alcohol and spirits are distilled in 1,100 distilleries employing 18,000 workmen and producing annually some.

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  • Buckwheat flour is used in considerable quantities in some districts for the making of buckwheat cakes, eaten with maple syrup. These two make an excellent breakfast dish, characteristic of Canada and some of the New England states.

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  • Maple sugar and syrup are made in those areas of the country where the sugar-maple tree flourishes.

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  • The syrup is used chiefly as a substitute for jam or preserved fruits, and the sugar is used in country homes for sweetening, for cooking purposes and for the making of confectionery.

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  • In another form the plumbago powder was worked into a button cemented together with syrup and other substances.

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  • The production of sugar, begun by the early Spanish settlers, declined, but that of syrup increased.

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  • Tafia rum and a waxy, sticky sugar syrup subsequently became important products; but not until the end of the century were the means found to crystallize sugar and so give real prosperity to the industry.

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  • It is found that in reducing the juice of these two qualities to syrup, fit to pass to the vacuum pans for cooking to crystals, the total amount of evaporation from the degraded j uice is about half that required from the normal juice produced by double crushing.

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  • The heat at which the syrup boils in the clarifiers, 220° F., has the property of separating a great deal of the gum still remaining in it, and thus cleansing the solution of sugar and water for crystallization in the vacuum pans; and if after skimming the syrup is run into separators or subsiders of any description, and allowed to settle down and cool before being drawn into the vacuum pan for crystallization, this cleansing process will be more thorough and the quality of the final product will be improved.

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  • With open-fire batteries for making the syrup, which was afterwards finished in the vacuum pan, very good sugar was produced, but at a cost that would be ruinous in to-day's markets.

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  • On other estates the second sugars, or sugars produced from boiling molasses alone, are not purged to dryness, but when sufficiently separated from their mother-liquor are mixed with the defecated juice, thereby increasing its saccharine richness, and after being converted into syrup in the usual manner are treated in the vacuum pan as first sugars, which in fact they really are.

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  • In certain districts, notably in the Straits Settlements, syrup is prepared as described above for crystallization in a vacuum pan, but instead of being cooked in vacuo it is slowly boiled up in open double-bottom pans.

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  • The production of sugar, begun by the early Spanish settlers, declined, but that of syrup increased.

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  • On other estates the second sugars, or sugars produced from boiling molasses alone, are not purged to dryness, but when sufficiently separated from their mother-liquor are mixed with the defecated juice, thereby increasing its saccharine richness, and after being converted into syrup in the usual manner are treated in the vacuum pan as first sugars, which in fact they really are.

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  • The latter are circular or rectangular vessels, holding from 500 to 1500 gallons each, according to the capacity of the factory, and fitted with steam coils at the bottom and skimming troughs at the top. In them the syrup is quickly brought up to the boil and skimmed for about five minutes, when it is run off to the service tanks of the vacuum pans.

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  • All their endeavours have obtained at best but a doubtful success, for they have overlooked the fact that to evaporate a given weight of water from the syrup in a vacuum pan at least an equal weight (or in practice about 15% more) of steam must be condensed, and the first cost of mechanical agitators, together with the expenditure they involve for motive power and maintenance, must be put against the slight saving in the heating surface effected by their employment.

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  • If a very large firm grain like sugar-candy is required the syrup when first brought into the pan must be of low density, say 20° to 21° Beaume, but if a smaller grain be wanted it can easily be obtained from syrup of 27° to 28° Beaume.

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  • All their endeavours have obtained at best but a doubtful success, for they have overlooked the fact that to evaporate a given weight of water from the syrup in a vacuum pan at least an equal weight (or in practice about 15% more) of steam must be condensed, and the first cost of mechanical agitators, together with the expenditure they involve for motive power and maintenance, must be put against the slight saving in the heating surface effected by their employment.

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  • The sugar-cane crop declined in value after 1890, and each year more of it was made into syrup. In 1908 the tobacco crop was 2,705,625 lb, and the average farm price was 35 cents, being nearly as high as that of the Florida crop; Sumatra leaf for wrappers is grown successfully..

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  • Betsy was seated at the table, forking sausage onto her plate and smothering pancakes in maple syrup.

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  • Martha asked as she passed around butter and syrup.

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  • The concentration and crystallization of the syrup.

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  • Smaller separators of the same construction are used for the treatment of syrup.

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  • Syrup >>

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  • It forms a colourless syrup, of specific gravity 1.2485 (1 5°/4°), and decomposes on distillation under ordinary atmospheric pressure; but at very low pressures (about i mm.) it distils at about 85° C., and then sets to a crystalline solid, which melts at about 18° C. It possesses the properties both of an acid and of an alcohol.

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  • Ferri sulphas exsiccatus, which has two subpreparations: (a) Pilula ferri, " Blaud's pill " (exsiccated ferrous sulphate 150, exsiccated sodium carbonate 95, gum acacia 50, tragacanth 15, glycerin 10, syrup 150, water 20, each to contain about I grain of ferrous carbonate); (b) Pilula aloes et ferri (Barbadoes aloes 2, exsiccated ferrous sulphate I, compound powder of cinnamon 3, syrup of glucose 3).

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  • dr., powdered strychnine 5 gr., quinine sulphate 130 gr., syrup 14 fl.

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  • Syrupus ferri iodidi, iron wire, iodine, water and syrup (strength, 5.5 gr.

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  • st, Syrup tap.

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  • Betsy was seated at the table, forking sausage onto her plate and smothering pancakes in maple syrup.

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  • "That syrup is the real stuff," Quinn reported as he poured more batter into the pan.

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  • Martha asked as she passed around butter and syrup.

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  • His dark eyes were glowing, and syrup was on his face.

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  • It's ham with a maple syrup and brown sugar glaze on it.

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  • Sofi made herself a milkshake consisting of frozen blood from Damian, chocolate syrup, pickles, and a scoop of ice cream.

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  • agave syrup or nectar is about 90% fructose, and is often used as a sweetener and a safe substitute for table sugar.

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  • Add 1 coarsely grated apple, 1 tbsp raisins and 2 tsp maple syrup and serve.

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  • The nose is rich with heavenly sweetness, golden syrup on Scotch pancakes, toffee and honey baklava.

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  • Puddings are easy too - foil wrap peeled bananas with a little syrup.

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  • Add to your mixture 100 grams of soft brown sugar and one tablespoon of black treacle and one tablespoon of golden syrup.

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  • Apple Car Martini 3cl Calvados 3cl triple sec/Cointreau 2cl fresh lemon juice 1cl gomme syrup Pour all ingredients into a shaker with ice.

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  • These ingredients include natural cane sugar, fresh whipping cream, corn syrup and other items depending on the final flavor being made.

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  • cinnamon powder, rice syrup or vanilla essence for extra flavor.

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  • Measure 150ml (6 fl oz) of the syrup in to a small pan and add the cognac.

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  • With the syrup, mean peak plasma concentrations are attained within 2 hours.

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  • corn syrup in formulas can also cause a problem.

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  • I suspect no shopkeeper would take on the task of selling stuff without the old sucrose or high fructose corn syrup.

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  • high fructose corn syrup is made from genetically modified corn treated with genetically modified enzymes.

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  • Another bait is 2 percent boric acid and 98 percent light corn syrup.

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  • corn syrup solids is blended into the starch prior to packaging to control viscosity.

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  • One of the most lucrative tricks of the trade is the use of high-fructose corn syrup.

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  • cough syrup containing the choicest liquor.

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  • Sussex Pond Pudding A Sussex Pond pudding has a steaming suet crust which encases a whole lemon with golden buttery sugar syrup.

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  • dash gomme syrup Pour all ingredients into a shaker with ice.

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  • dextrose equivalent) corn syrup solid derived from dent corn.

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  • drizzled with maple syrup.

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  • echinacea pressed Syrup has been specially formulated and designed for rapid absorption and maximum bioavailability.

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  • You can also add grated ginger, cinnamon powder, rice syrup or vanilla essence for extra flavor.

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  • evaporated off to produce syrup again.

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  • It is an excellent corn syrup for baking, flavoring and beverage applications.

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  • flavourh for Gin cocktails Grenadine Grenadine is made using pomegranate juice and sugar to create a sweet, fruit flavored syrup.

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  • fructose corn syrup is made from genetically modified corn treated with genetically modified enzymes.

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  • You can also add grated ginger, cinnamon powder, rice syrup or vanilla essence for extra flavor.

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  • Mexican Mule 5cl gold tequila 3cl fresh lime juice 1cl gomme syrup ginger ale Pour all ingredients into a shaker with ice.

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  • glucose syrup is sold in most chemists or honey can be used.

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  • golden syrup in the white bucket.

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  • grated ginger, cinnamon powder, rice syrup or vanilla essence for extra flavor.

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  • grated ginger, cinnamon powder, rice syrup or vanilla essence for extra flavor.

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  • grenadine syrup, and ice.

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  • ibuprofen syrup.

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  • ipecac syrup in case vomiting needs to be induced.

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  • Why is glucose syrup refined to remove the enzyme, glucose isomerase?

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  • juice dash gomme syrup Pour all ingredients into a shaker with ice.

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  • Sussex Pond Pudding A Sussex Pond pudding has a steaming suet crust which encases a whole lemon with golden buttery sugar syrup.

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  • liqueur 1.5cl vanilla sugar syrup 2cl fresh lime juice Pour all ingredients into a shaker with ice.

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  • Offer it warm with rice syrup or barley malt added.

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  • Jacinda was first up, cooking a magnificent breakfast of pancakes, bacon, maple syrup and tinned mandarins.

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  • maple syrup, over them too.

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  • Give it all a stir and add the maple syrup if you are using.

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  • Did you know you can learn a lot of physics from making maple syrup?

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  • Thanks, Sandra Rosemary says: Try using maple syrup.

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  • Some Quebec attractions to see: Sugar Shack The Sugar Shack is where the famous 100% pure maple syrup is made.

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  • For breakfast he'll normally have porridge oats made with soya milk and sweetened with a little maple syrup.

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  • We only use the best quality marzipan made from ground almonds sugar and glucose syrup.

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  • It comes in a variety of types: sweetened, unsweetened, calcium enriched, organic, with wheat syrup and as flavored milkshakes.

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  • The term mocha has become popularized by café mocha (chocolate syrup added to espresso ).

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  • The syrup also contains the following inactive ingredients: sodium citrate sodium benzoate citric acid monohydrate glycerol sugar solution raspberry flavor FP.

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  • pancakes with maple syrup?

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  • How does rooting in the cupboard to get some tinned peaches in syrup symbolize God's annual bounty?

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  • peaches in syrup symbolize God's annual bounty?

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  • For lazy mornings, we suggest you try blueberry sour cream pancakes with maple syrup pecans.

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  • Put stem ginger, ginger syrup, olive oil, lime juice and lime pickle in a blender and whizz until smooth.

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  • Think melting mushrooms, sticky ribs, grilled pineapple with chili syrup...

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  • Mix lemon rind, juice and honey into the hot syrup, add gelatine, stir well.

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  • rum 3cl blue curaçao 3cl fresh lime juice dash gomme syrup Pour all ingredients into a shaker with ice.

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  • semolina pudding with a swirl of rosehip syrup.

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  • For coffee milk shake, use coffee ice cream, or substitute vanilla or coffee syrup.

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  • soothepe of loquat syrup is used in Chinese medicine for soothing the throat, like a cough drop.

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  • sorbitol powder, glucose syrup and margarine are all non GM now.

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  • It's liquid as in golden syrup: nothing so splashy as water.

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  • Ms Ginger Cake's meal was a great mix of Jamaican and other food and we finished with a most praiseworthy syrup sponge.

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  • spoonful of stock syrup, and a sprinkling of sugar.

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  • Sugar may be listed as glucose, sucrose, honey, dextrose, maltose, fructose, hydrolysed starch or syrup.

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  • Mix with treacle or golden syrup, making a rather stiff mixture.

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  • Currently I have porridge every morning with a little muscovado sugar or maple syrup just to sweeten it a little.

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  • sugar cane juice, cane syrup or molasses.

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  • For the first few days give your baby grain milk sweetened with rice syrup or barley malt.

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  • sweetened with rice syrup or barley malt.

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  • No Im not talking about pouring syrup on your monitor!

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  • syrup flavored with white wine.

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  • Climb the steps of the 17th-century fort and view the holes down which boiling date syrup was poured on attacking forces.

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  • add sufficient sugar syrup to dry ingredients to make a stiff dough.

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  • What to do Put three cans of golden syrup in the white bucket.

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  • The other garnish we used was balsamic vinegar syrup.

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  • I'm a young boy feasting on pancakes dripping in sticky maple syrup.

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  • thick syrup in the form of two pounds of sugar per pint of water, must be fed.

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  • The color is deep amber and the aroma very sweet, like syrup of figs, with an attractive light oily note.

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  • We propose that the crucial mineral added to the murky brown syrup to help produce the crystalline sugar was fine-grained calcite.

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  • syrup sponge.

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  • syrup mixture.

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  • Then sprinkle the brown sugar, or maple syrup, over them too.

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  • Detroit Martini 6cl vodka 2cl gomme syrup 6 fresh mint leaves Place all ingredients into a shaker with ice.

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  • High fructose corn syrup is made from genetically modified corn treated with genetically modified enzymes.

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  • One of the most lucrative tricks of the trade is the use of high-fructose corn syrup.

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  • In the food industry, enzymes are mainly used for: Producing glucose syrup by breaking down starch.

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  • corn syrup in formulas can also cause a problem.

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  • syrup in a saucepan but don't allow it to become hot.

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  • syrup of figs.

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  • tablespoons of the maple syrup over the walnuts.

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  • Now beat in the golden syrup, then a heaped tablespoonful of the flour mixture followed by the egg.

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  • tarragon vinegar and white wine, and cook for a few minutes until the sauce is reduced down to syrup.

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  • tinned peaches in syrup symbolize God's annual bounty?

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  • You can also use treacle instead of golden syrup.

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  • French 74 2cl vodka 2cl fresh orange juice 1cl gomme syrup champagne Pour all ingredients, except champagne, into a shaker with ice.

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  • waffle maker sounds delicious but I don't think I'd be able to swallow the syrup.

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  • waffles with maple syrup outside breakfast hours.

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  • The alkaloid is obtained from an aqueous extract of tobacco by distillation with slaked lime, the distillate being acidified with oxalic acid, concentrated to a syrup and decomposed by potash.

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  • In another form the plumbago powder was worked into a button cemented together with syrup and other substances.

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  • Poppies, all preparations of, excepting red poppy petals and syrup of red poppies (Papaver Rhoeas).

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  • Though introduced with success from Santo Domingo about the middle of the T 8th century, the sugar industry practically dates from 1796, when Etienne Bore first succeeded in crystallizing and clarifying the syrup. Steam motive power was first introduced on the plantations in 1822.

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  • Tafia rum and a waxy, sticky sugar syrup subsequently became important products; but not until the end of the century were the means found to crystallize sugar and so give real prosperity to the industry.

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  • "Syrup glucose" is the commercial name of the product; by continuing the concentration further solid glucose or grape sugar is obtained.

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  • Several brands are recognized: "Mixing glucose" is used by syrup and molasses manufacturers, "jelly glucose" by makers of jellies, "confectioners' glucose" in confectionery, "brewers' glucose" in brewing, &c.

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  • Loew, who prepared in 1885 a sweet, unfermentable syrup, which he named formose, C6H120e and, later, by using magnesia instead of lime, he obtained the fermentable methose.

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  • The evaporation of the juice to syrup point.

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  • The concentration and crystallization of the syrup.

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  • It is found that in reducing the juice of these two qualities to syrup, fit to pass to the vacuum pans for cooking to crystals, the total amount of evaporation from the degraded j uice is about half that required from the normal juice produced by double crushing.

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  • Smaller separators of the same construction are used for the treatment of syrup.

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  • The latter are circular or rectangular vessels, holding from 500 to 1500 gallons each, according to the capacity of the factory, and fitted with steam coils at the bottom and skimming troughs at the top. In them the syrup is quickly brought up to the boil and skimmed for about five minutes, when it is run off to the service tanks of the vacuum pans.

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  • The heat at which the syrup boils in the clarifiers, 220° F., has the property of separating a great deal of the gum still remaining in it, and thus cleansing the solution of sugar and water for crystallization in the vacuum pans; and if after skimming the syrup is run into separators or subsiders of any description, and allowed to settle down and cool before being drawn into the vacuum pan for crystallization, this cleansing process will be more thorough and the quality of the final product will be improved.

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  • Evaporation of the Juice to Syrup. - The third operation is the concentration of the approximately pure, but thin and watery, juice to syrup point, by driving off a portion of the water in vapour through some system of heating and evaporation.

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  • Since on an average 70% by measurement of the normal defecated cane juice has to be evaporated in order to reduce it to syrup ready for final concentration and crystallization in the vacuum pan, and since to attain the same end as much as 90 to 95% of the volume of mixed juices has to be evaporated when maceration or imbibition is employed, it is clear that some more economical mode of evaporation is necessary in large estates than the open-fire batteries still common in Barbados and some of the West Indian islands, and in small haciendas in Central America and Brazil, but seldom seen elsewhere.

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  • With open-fire batteries for making the syrup, which was afterwards finished in the vacuum pan, very good sugar was produced, but at a cost that would be ruinous in to-day's markets.

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  • The defecated cane juice, having lost about 70% of its bulk by evaporation in the multipleeffect evaporator, is now syrup, and ready to enter the vacuum pan for further concentration and crystallizaHoward's tion.

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  • If a very large firm grain like sugar-candy is required the syrup when first brought into the pan must be of low density, say 20° to 21° Beaume, but if a smaller grain be wanted it can easily be obtained from syrup of 27° to 28° Beaume.

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  • In certain districts, notably in the Straits Settlements, syrup is prepared as described above for crystallization in a vacuum pan, but instead of being cooked in vacuo it is slowly boiled up in open double-bottom pans.

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  • Some crystallizers are made entirely cylindrical, and are connected to the condenser of the vacuum pan; in order to maintain a partial vacuum in them, some are fitted with cold-water pipes to cool them and with steam pipes to heat them, and some are left open to the atmosphere at the top. But the efficiency of all depends on the process of almost imperceptible yet continuous evaporation and the methodical addition of syrup, and not on the idiosyncrasies of the experts who manage them; and there is no doubt that in large commercial processes of manufacture the simpler the apparatus used for obtaining a desired result, and the more easily it is understood, the better it will be for the manufacturer.

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  • Briefly, sugar-refining consists of melting raw or unrefined sugar with water into a syrup of 27° to 28° Beaume, or 1230 specific gravity, passing it through filtering cloth to remove the sand and other matters in mechanical suspension, and then through animal charcoal to remove all traces of colouring matter and lime, thus producing a perfectly clear white syrup, which, cooked in the vacuum pan and crystallized, becomes the refined sugar of commerce.

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  • In this process the raw sugar is mixed with a small amount of syrup so as to form a suitable magma, and is then run into a continuous centrifugal, where it is sufficiently washed, and from which it runs out, comparatively clean, into the melting pans described above.

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  • The clear, bright syrup coming from the bag filters passes to the charcoal cisterns or filters.

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  • The char is then " settled " by water being slowly run on to it, in order to prevent the syrup making channels for itself and not permeating the whole mass evenly.

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  • The cistern being thus packed and settled is closed, and the syrup from the bag filters, heated up to nearly boiling point, is admitted at the top until the cistern is quite full.

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  • A small pipe entering below the false bottom allows the air in the cistern to escape as it is displaced by the water or syrup. In some refineries this pipe, which is carried up to a higher level than the top of the cistern, is fitted with a whistle which sounds as long as the air escapes.

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  • When the sound ceases the cistern is known to be full, and the entrance of further water or syrup is stopped.

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  • The syrup in the cistern is allowed to remain for about twelve hours, by which time the char will have absorbed all the colouring matter in it, as well as the lime.

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  • A cistern well packed with 20 tons of char will hold, in addition, about io tons of syrup, and after settling, this can be pressed out by allowing second quality syrup, also heated to nearly boiling point, to enter the cistern slowly from the top, or it may be pressed out by boiling water.

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  • The firstmentioned process consists of charging and feeding the vacuum pan with the richest syrup, and then as the crystals form and this syrup becomes thereby less rich the'pan is fed with syrup of lower richness, but still of a richness equal to that of the mother-liquor to which it is added, and so on until but little mother-liquor is left, and that of the poorest quality.

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  • " Clairce " is the French term for syrup of 27° to 30° Beaume specially prepared from the purest sugar.

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  • Suitable provision is made for the egress of syrup from the massecuite in the cells when undergoing purging in the centrifugal; and the washing of the crystals can be aided by the injection of refined syrup and completed by that of " clairce."

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  • Cadaverine is a syrup at ordinary temperatures, and boils at 178-179° C. It is readily soluble in water and alcohol, but only slightly soluble in ether.

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  • It usually forms a Chin syrup which on concentration in a vacuum over sulphuric: acid deposits hard, transparent, rhombic prisms which melt at 41.7°.

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  • On long heating the syrup is partially converted into pyrophosphoric and metaphosphoric acids, but on adding water and boiling the ortho-acid is re-formed.

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  • Among Davenport's manufactures are the products of foundries and machine shops, and of flouring, grist and planing mills; glucose syrup and products; locomotives, steel cars and car parts, washing machines, waggons, carriages, agricultural implements, buttons, macaroni, crackers and brooms. The value of the total factory product for 1905 was $13,695,978, an increase of 38.7% over that of 1900.

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  • The agriculture of the republic supplies the material for several important industries, including the production of sugar, beer and spirits, starch (120 factories), syrup, glucose, chicory, coffee substitutes from rye and barley, jams. Alcohol and spirits are distilled in 1,100 distilleries employing 18,000 workmen and producing annually some.

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  • Buckwheat flour is used in considerable quantities in some districts for the making of buckwheat cakes, eaten with maple syrup. These two make an excellent breakfast dish, characteristic of Canada and some of the New England states.

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  • Maple sugar and syrup are made in those areas of the country where the sugar-maple tree flourishes.

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  • The syrup is used chiefly as a substitute for jam or preserved fruits, and the sugar is used in country homes for sweetening, for cooking purposes and for the making of confectionery.

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  • The processes of manufacture have been improved by the introduction of specially constructed evaporators, and quantities of maple sugar and syrup are annually exported.

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  • The sugar-cane crop declined in value after 1890, and each year more of it was made into syrup. In 1908 the tobacco crop was 2,705,625 lb, and the average farm price was 35 cents, being nearly as high as that of the Florida crop; Sumatra leaf for wrappers is grown successfully..

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  • The word is an adaptation of the Arabic sharb or sharab, beverage, drink, shariba, he drank, and is thus directly related to "sherbet" and "syrup" (q.v.).

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  • The syrup of iron, quinine and strychnine is used as a tonic.

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  • The industries of the town include sugar-refining, steam mills, brewing, and the manufacture of starch, syrup, spirits, potash and tin ware.

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  • By evaporation of a solution of lanthanum oxide in hydrochloric acid to the consistency of a syrup, and allowing the solution to stand, large colourless crystals of a hydrated chloride of the composition 2LaC1 3.15H 2 O are obtained.

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  • In the spring the making of syrup and sugar from the sap of the sugar-maple is a typical industry.

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  • The grapes are either dried or made into a kind of syrup. In 1846 an American Protestant mission was established in the town.

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  • The entire fruit preserved in syrup is used as a sweetmeat in the Dutch East Indies.

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  • Sugar is principally extracted from this species, the sap being boiled and the syrup when reduced to a proper consistence runs into moulds to form cakes.

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  • The "syrup" employed for medicinal purposes consists of a concentrated or saturated solution of refined sugar in distilled water.

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  • The simple "syrup" of the British Pharmacopoeia is prepared by adding 1000 grams (or 5 lb) of refined sugar to 500 cubic centimetres (or two pints) of boiling distilled water, heating until it is dissolved and subsequently adding boiling distilled water until the weight of the whole is 1500 grams (or 71 lb).

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  • The specific gravity of the syrup should be 1'33.

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  • Flavoured syrups are made by adding flavouring matter to a simple syrup. For instance, syrupus aromaticus is prepared by adding certain quantities of orange and cinnamon water to simple syrup. Similarly, medicated syrups are prepared by adding medicaments to, or dissolving them in, the simple syrup. Golden syrup is the uncrystallizable fluid drained off in the process of obtaining refined crystallized sugar.

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  • Technically and scientifically the term syrup is also employed to denote viscid, generally residual, liquids, containing substances other than sugar in solution.

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  • It forms a colourless syrup, of specific gravity 1.2485 (1 5°/4°), and decomposes on distillation under ordinary atmospheric pressure; but at very low pressures (about i mm.) it distils at about 85° C., and then sets to a crystalline solid, which melts at about 18° C. It possesses the properties both of an acid and of an alcohol.

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  • Ferri sulphas exsiccatus, which has two subpreparations: (a) Pilula ferri, " Blaud's pill " (exsiccated ferrous sulphate 150, exsiccated sodium carbonate 95, gum acacia 50, tragacanth 15, glycerin 10, syrup 150, water 20, each to contain about I grain of ferrous carbonate); (b) Pilula aloes et ferri (Barbadoes aloes 2, exsiccated ferrous sulphate I, compound powder of cinnamon 3, syrup of glucose 3).

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  • dr., powdered strychnine 5 gr., quinine sulphate 130 gr., syrup 14 fl.

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  • Syrupus ferri iodidi, iron wire, iodine, water and syrup (strength, 5.5 gr.

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  • st, Syrup tap.

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  • BOX: Up to 1867 syrup of Buckthorn was still an official purgative medicine in the British Pharmacopeia.

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  • Mix lemon rind, juice and honey into the hot syrup, add gelatine, stir well.

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  • Leave to cool in the syrup, until they are room temperature.

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  • The slop was supposed to be semolina pudding with a swirl of rosehip syrup.

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  • For coffee milk shake, use coffee ice cream, or substitute vanilla or coffee syrup.

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  • A type of loquat syrup is used in Chinese medicine for soothing the throat, like a cough drop.

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  • The sorbitol powder, glucose syrup and margarine are all non GM now.

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  • It 's liquid as in golden syrup: nothing so splashy as water.

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  • Ms Ginger Cake 's meal was a great mix of Jamaican and other food and we finished with a most praiseworthy syrup sponge.

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  • Cover the pineapple rings with a spoonful of stock syrup, and a sprinkling of sugar.

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  • Sugar may be listed as glucose, sucrose, honey, dextrose, maltose, fructose, hydrolysed starch or syrup.

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  • Sugar syrup can be stored in the refrigerator in a sterilized bottle for up to 2 months.

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  • Mix with treacle or golden syrup, making a rather stiff mixture.

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  • Currently I have porridge every morning with a little muscovado sugar or maple syrup just to sweeten it a little.

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  • Rum Rum can be made from fresh sugar cane juice, cane syrup or molasses.

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  • For the first few days give your baby grain milk sweetened with rice syrup or barley malt.

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  • Carrot syrup is sometimes employed as a sweetening agent.

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  • No Im not talking about pouring syrup on your monitor !

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  • For a real indulgence prepare a sugar syrup flavored with white wine.

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  • Climb the steps of the 17th-century fort and view the holes down which boiling date syrup was poured on attacking forces.

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  • Add sufficient sugar syrup to dry ingredients to make a stiff dough.

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  • The other garnish we used was balsamic vinegar syrup.

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  • I 'm a young boy feasting on pancakes dripping in sticky maple syrup.

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  • Thick syrup in the form of two pounds of sugar per pint of water, must be fed.

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  • The color is deep amber and the aroma very sweet, like syrup of figs, with an attractive light oily note.

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  • We propose that the crucial mineral added to the murky brown syrup to help produce the crystalline sugar was fine-grained calcite.

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  • Dissolve the bicarbonate of soda in a little water and add to the melted golden syrup mixture.

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  • Detroit Martini 6cl vodka 2cl gomme syrup 6 fresh mint leaves Place all ingredients into a shaker with ice.

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  • In the food industry, enzymes are mainly used for: Producing glucose syrup by breaking down starch.

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  • Melt the fat and syrup in a saucepan but do n't allow it to become hot.

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  • All good parents made sure their children were ' regular ' with a weekly dose of syrup of figs.

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  • Drizzle 3 tablespoons of the maple syrup over the walnuts.

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  • Now beat in the golden syrup, then a heaped tablespoonful of the flour mixture followed by the egg.

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  • Add the tarragon vinegar and white wine, and cook for a few minutes until the sauce is reduced down to syrup.

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  • You can also use treacle instead of golden syrup.

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  • Yes, you can get Lyle 's Golden Syrup cakes, biscuits, flapjacks, treacle tarts and fruit bread.

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  • French 74 2cl vodka 2cl fresh orange juice 1cl gomme syrup champagne Pour all ingredients, except champagne, into a shaker with ice.

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  • Your waffle maker sounds delicious but I do n't think I 'd be able to swallow the syrup.

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  • We liked Penashe 's inspired idea of serving waffles with maple syrup outside breakfast hours.

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  • He would still wheeze even though he had cough syrup.

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  • Before I buy any canned fruit, I make sure that the company does not adulterate with high fructose corn syrup.

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  • While many doctors recommend using a small amount of Karo syrup, you should never attempt this without the recommendation and guidance of your pediatrician.

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  • Guests might bring freezers full of homemade ice cream, toppings, brownies, caramel and fudge syrup, and any other appropriate foods.

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  • The company also designs foods that fulfill its "No Junk Promise" by eliminating excessive sodium, unnecessary refined sugars, and high fructose corn syrup.

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  • Cookies and teething biscuits in the Let's Grow! line don't contain added refine sugar or high fructose syrup.

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  • If the first two ingredients are strawberries and high fructose corn syrup, beware: you can label the strawberries, but not the corn syrup.

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  • Healthy eating begins with fruits, vegetables, whole grains and lean meats; high fructose corn syrup, stabilisers, and additives for shelf-life longevity have no place in the diet of babies.

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  • Pepsi Throwback is the regular Pepsi favorite, but it's made with real sugar instead of high fructose corn syrup and comes in a vintage-style can or bottle.

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  • Regular Pepsi contains carbonated water, high fructose corn syrup, caramel color, sugar, phosphoric acid, caffeine, citric acid, and natural flavor.

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  • In chilled martini glass, swirl chocolate syrup in a decorative fashion.

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  • Lower the calories in this cocktail by using light chocolate syrup and cocoa powder dissolved into skim milk.

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  • Substitute the cinnamon schnapps for crème de cacao, and add a couple of tablespoons of chocolate syrup for a Mocha Frappaccino Cocktail.

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  • If you prefer a little sweetness, add a teaspoon of simple syrup to the mix.

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  • Pour passion fruit puree into a Champagne saucer, and stir in the simple syrup according to your taste preference.

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  • To make this quintessential southern drink, learn more about the Mint Julep and simple syrup, as well as the other ingredients and history behind this cocktail.

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  • You may find it difficult to order a Mint Julep while out at a bar because many bartenders are not familiar with the drink or don't keep fresh mint or simple syrup on hand.

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  • The final two ingredients are more simple than you might expect: sugar and water combined to become simple syrup.

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  • While you can purchase a bottle ready-made, it is very easy to make your own simple syrup at home.

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  • You can preserve your simple syrup in an airtight container for up to one month, but it must stay refrigerated.

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  • If you don't have time to make simple syrup, mix quick-dissolving powdered sugar into water when making your Mint Julep.

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  • Some southerners have been known to substitute sweet iced tea for simple syrup.

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  • To avoid the mint leaves in your teeth scenario, infuse your simple syrup with mint leaves rather than muddling the leaves while making the cocktail.

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  • Try a refreshing Frozen Mint Julep by muddling the mint in simple syrup, and then straining the leaves and blending the remains with bourbon and cracked ice in a blender.

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  • Next time the Kentucky Derby rolls around, invite your friends over for a Derby party and impress them with your skills by making the classic Mint Julep and simple syrup.

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  • The first is to use frozen strawberries along with their syrup.

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  • Frozen strawberries will certainly add more strawberry "flavor" to your drink due to the high amount of syrup present in the package.

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  • In a pinch, you can use strawberry syrup, although the flavor of your drink will not be as natural.

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  • Since strawberry syrup, frozen strawberries and even fresh strawberries contain a measure of sugar, very little refined sugar is needed in your recipe.

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  • Glaze a bit of strawberry syrup on top and garnish the beverage with a couple of fresh strawberries on a cocktail pick.

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  • However, more decadent versions are made by blending fruit and triple sec or simple syrup for a sweet drink.

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  • If you're watching your sugar or calorie intake, make simple syrup using Splenda or another sugar substitute instead of using regular sugar, and go very light on the triple sec.

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  • You can substitute simple syrup to ensure it blends thoroughly into your drink.

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  • Add a handful of strawberries (around five), a tablespoon of lime juice and a spoonful of sugar or a splash of simple syrup.

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  • Besides the honeydew, you'll need frozen strawberries, corn syrup, lime juice and white rum.

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  • Place 12 ounces of frozen strawberries, a third of a cup of corn syrup, two tablespoons of lime juice (fresh or bottled) and a quarter cup of white rum in the blender.

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  • Don't be tempted to cut corners and buy mint extract, any type of mint syrup or Mint Julep mix.

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  • It is possible to purchase pre-made simple syrup, but making it is so simple that you might as well do it yourself.

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  • Still others like to soak the mint in simple syrup like the Early Times recipe recommends.

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  • There's also a bit of debate whether you should even use simple syrup or regular sugar.

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  • Next, mix up some simple syrup by dissolving three or four cups of sugar into an equal amount of water in a pan over a hot stove.

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  • Cool the mix to room temperature and add the syrup to your jar.

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  • Any mixed drink that calls for sugar or syrup is a julep.

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  • Place the sugar syrup and mint in the glass and mash them together with a spoon.

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  • If you find the drink tis too sweetfor your personal taste , cut back on the simple syrup.

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  • In a tall glass, add the grenadine syrup and crushed ice.

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  • Grenadine is nonalcoholic syrup that adds a festive tinge of red or pink color and a distinct sweetness to drinks with grenadine.

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  • Today, it is often just a mixture of high fructose corn syrup and artificial flavorings like pomegranate, cherry or berry.

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  • Back in the 1950s, when Coca-Cola was served at lunch counters and made from a mixture of syrup carbonized with pressurized soda water, grenadine was the popular additive that turned a simple Coke into a Cherry Coke.

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  • Below are a few more variations of Tequila Sunrise cocktails made with orange juice and grenadine syrup.

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  • Slowly pour grenadine syrup until it settles on the bottom of the glass.

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  • Slowly pour grenadine syrup until it settles on the bottom of glass.

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  • Slowly pour grenadine syrup until it settles on the bottom of the glass.

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  • To enjoy a grenadine and orange juice cocktail to the fullest, use quality spirits and fresh ingredients, such as freshly squeezed orange juice and high-quality grenadine syrup made with pomegranates.

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  • A lot of the grenadine syrup sold commercially is inferior to the original versions of grenadine.

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  • These days, grenadine syrup is packaged with artificial color and flavor additives with only traces of its original flavor.

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  • Another alternative is to experiment with making your own fresh grenadine syrup, which is simple to make and also makes a great gift.

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  • Traditional grenadine syrup was sometimes made with black currents and pomegranates.

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  • Below is a recipe that includes black current and pomegranate juice, but if you're making the syrup with only pomegranate juice, be sure to adjust accordingly.

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  • Pour grenadine syrup into an airtight bottle; store at room temperature or in the freezer.

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  • Grenadine syrup is used in many alcoholic and non-alcoholic drinks, such as a Virgin Shirley Temple.

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  • Moreover, grenadine syrup is used in various culinary recipes and desserts.

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  • The key lime martini with vanilla syrup falls into this category since most versions have the flavor of creamy key lime pie.

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  • Early key lime martini recipes used simple syrup, a bar staple, to balance the bite of the key lime juice.

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  • Simple syrup is just equal parts of sugar and water mixed until the sugar dissolves.

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  • In the past couple of decades, commercially-produced flavored syrups like Torani became widely available, and many key lime martini recipes now call for vanilla syrup rather than simple syrup.

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  • Instead of using vanilla syrup as a sweetener, this version includes cream of coconut.

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  • Diet soft drinks may not contain corn syrup or white sugar, but sometimes they contain other sweeteners that hinder good health.

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  • And no, grenadine syrup, which is made from thickened pomegranate syrup and typically added to alcoholic cocktails, doesn't count!

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  • Diabetics and others who have trouble regulating their blood glucose levels should choose their agave products carefully to ensure they're choosing pure agave syrup.

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  • It is thought that a little agave syrup encourages digestion and elimination.

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  • Others, such as natural health expert Dr. Joseph Mercola, M.D., caution against excessive use of agave syrup.

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  • Dr. Mercola warns that many agave products simply mix a bit of agave with high fructose corn syrup and water, creating a diluted mixture that's not particularly healthy.

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  • There's a slight risk of miscarriage if too much agave syrup is taken.

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  • AllHallowsEve.com suggests using red food color, corn syrup, and chunky peanut butter to make believable gore.

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  • Whip up a little fake blood in your kitchen with some corn syrup, water, flour and food coloring.

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  • In a separate bowl, whisk together the vanilla, honey, molasses or maple syrup, and peanut butter.

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  • Breakfast in Bed - On a breakfast tray, present the lucky recipient with pancake and waffle mix, maple syrup, assorted jams and jellies, coffee, teas, and smoked country ham.

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  • Prior to putting the modeling chocolate on the cake inject it with red syrup.

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  • Whisk together 1/2 cup each of the soy sauce and maple syrup and pour into a 9x13 baking pan.

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  • Meanwhile, combine the remaining 1/4 cup of maple syrup and two tablespoons of soy sauce in a sauce pan.

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  • Either way this cooked candy is a combination of butter, white and brown sugar, cream, light corn syrup and of course pecans.

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  • If you are interested in using a natural option in place of white refined sugar, you may want to consider honey, agave syrup, or fructose as viable options.

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  • While most people are familiar with honey, agave syrup and fructose might not be as familiar.

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  • Agave Syrup: Sometimes known as agave nectar, this sweetener is made from any of the species of agave, even the type that is used to make tequila.

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  • The substitution ration would be 1/3 cup of agave syrup for one cup of sugar.

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  • Instead, dessert Thai-style is apt to be fruit soaked in sugar syrup with coconut sugar, a sprinkling of salt and chili.

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  • Or, consider Loi Kaeo, also called Cool Float, which is a treat of diced fruit served in syrup with crushed ice.

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  • Over-the-counter Medications - Cough syrup, diet pills, sleeping pills, and other common medications can be abused for an easily accessible high.

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  • Serve pancakes hot with fresh fruit, powdered sugar, honey, or maple syrup.

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  • Serve with vegan margarine and maple syrup.

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  • Try mini jugs of maple syrup for a Vermont wedding, buckeye candies for Ohio nuptials, or horse and jockey figurines in your wedding colors for a Kentucky celebration.

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  • Maple syrup in decorative bottles with the bride and groom's names on the label.

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  • If you are having a very small wedding, it may be nice to purchase the Maple Syrup Favors listed on the site.

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  • Favors for your guests can range from colorful candies to maple syrup or even fall-inspired bookmarks.

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  • Cough syrup makers and physicians began using and prescribing it regularly.

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  • Similar in consistency to modeling clay, fondant is a sugar paste made from (in its basic form) confectioners' sugar, glucose (or corn syrup), and water.

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  • Rolled fondant's additional ingredients are gelatin, corn syrup (glucose), and glycerin.

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  • Buttercream fondant contains corn syrup and salt, and marshmallow fondant includes mini marshmallows.

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  • Stick the parts together with sugar syrup or tiny dabs of buttercream, and then add finishing touches with other fondant colors and sculpting tools.

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  • Cream the shortening or butter, salt, corn syrup and vanilla (and other flavoring) together until smooth and well combined.

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  • Stir in the corn syrup, icing sugar and glycerine.

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  • Combine the light corn syrup, canola oil, and shortening in the bowl of an electric mixer.

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  • The diet consists of only freshly-made lemonade, maple syrup, and cayenne pepper.

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  • On Master Cleanse, dieters live on a concoction of lemon juice, maple syrup, cayenne pepper and water for between 10 and 40 days.

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  • The remaining 10% is often comprised from additives like sugar, corn syrup, salt and hydrogenated/trans fats.

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  • The number one ingredient in many store-bought biscuits is corn syrup, which is unhealthy for dogs for all the same reasons that it is unhealthy for people: it has way too much sugar.

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  • They carry all natural pancake mixes as well maple syrup and hot cereals.

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  • The last two years, we've been making elderberry syrup, which is just elderberries and honey.

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  • When you think of food from Vermont, you almost have to think of maple syrup.

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  • Organic maple syrup is perfect for everything from pancakes to ice cream topping.

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  • It can be used as a sweetener in many recipes.It takes about 50 gallons of maple sap to make one gallon of maple syrup.

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  • For many organic maple farmers, the process of making syrup hasn't changed much over the years.

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  • The syrup is often made in small batches on family farms, giving it not only a local slant but an artisan quality as well.

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  • Remember that you can add several maple items besides syrup to your Vermont organic gift basket.

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  • This includes corn used in cornmeal, cornstarch and corn syrup as well as other products.

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  • Some like their wines as strong as cough syrup (like me) some don't.

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  • Some sangria recipes also include honey or syrup and brandy or other liquor.

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  • In1886 when Dr. John Stith Pemberton first created his unique brown colored syrup and brought it down the street to Jacob's Pharmacy; he had no idea of what he was starting.

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  • At the pharmacy, the syrup was mixed with carbonated water and everyone there that day agreed that it was something special.

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  • While other websites discuss information about products that are sold all around the world, Mobile Syrup has a very specific niche that it approaches.

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  • Synthetic fructose (in the form of corn syrup) is used as a sweetener in many foods, including baby food, and sweetened beverages.

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  • If a child is allergic to corn, it can be found not only as corn and corn syrup, but also cornstarch, which is a binding agent in a number of medications, including acetaminophen (Tylenol).

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  • Teenagers are particularly likely to begin experimenting with narcotics in the form of prescription cough syrup and such pain relievers as Darvon or Oxy-Contin and to combine narcotics with alcohol or other drugs of abuse.

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  • N. "Sticky Business: Patterns of Procurement and Misuse of Prescription Cough Syrup in Houston."

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  • Pacifiers dipped in sugar, honey, corn syrup, or other sweetened liquids also contribute to baby bottle tooth decay.

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  • Pacifiers, however, should never be dipped in honey, corn syrup, or other sweet liquids.

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  • Cola syrup, ginger, and motion sickness medications are examples of antiemetics.

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  • These drugs, and others, are not in common use, although wild cherry syrup may be used as a flavoring agent in some liquid cough preparations.

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  • Cola syrup, ginger, and motion sickness medications are examples of antiemetics.

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  • Chinese traditional medicinal remedies: Taking yin chiao (sometimes transliterated as yinquiao) tablets that contain honeysuckle and forsythia when symptoms appear as well as using natural herb loquat syrup for cough and sinus congestion.

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  • This hummingbird food recipe is like simple syrup; you just don't boil it as long.

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  • In a saucepan, cook the sugar, corn syrup, and water until it reaches the soft ball stage, 240 degrees.

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  • With the mixer running at low speed, pour the syrup into the eggs and continue to mix until the bowl of the mixer is cool to the touch.

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  • Crème Renversée looks very impressive when you serve it, but if you can make a simple syrup and a simple custard, you can put this together with ease.

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  • Place the 8 ounces of sugar, 1 tablespoon of light corn syrup, and 4 ounces of water into a saucepan and place over a medium high flame.

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  • You can top your pancakes with an old favorite like maple syrup, or try honey, or cinnamon and sugar.

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  • You can top it with fruit spreads, low calorie flavor syrup, and nuts from walnuts to almonds.

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  • A little sugar free syrup and a medley of fruit make a pancake a nutritious and healthy meal for anyone looking to watch their weight.

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  • This "stuff" was rumored to be corn syrup, and there were many children who were curious enough to try to find out exactly what substance gave Stretch Armstrong his ability to stretch out the way he did.

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  • You can also choose to make your own using a mixture of water, dish soap and Karo syrup.

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  • Kumquat in Spiced Syrup with Cloves, Cinnamon, and Star Anise - A citrus cousin, this unexpected treat can be used in a variety of ways.

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  • Although American bakers often sweeten gingerbread with molasses, Germans prefer honey and British cooks may use syrup and brown sugar.

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  • Beverages: Water, herbal tea, grape juice, apple juice, and pineapple juice (cannot contain corn syrup or dextrose).

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  • Seasonings and Sweeteners: Pure honey, homemade vinegar/oil dressings, sea salt, pepper, pure maple syrup, various herbs.

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  • You can add sugar, brown sugar, or maple syrup to give your corn bread a sweet, southern-like flavor.

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  • Celiacs who can tolerate sprouted grain breads such as the Ezekiel varieties should still be on the lookout for ingredients like "malted barley syrup".

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  • Toss the greens with a dressing made with olive oil, maple syrup, Dijon mustard, and white wine vinegar.

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  • Be sure to use 100 percent maple syrup for a special, gluten-free treat.

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  • You can safely add sweeteners such as cane sugar, brown sugar, honey, maple syrup, or corn syrup.

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  • The Gluten-Free Goddess, for example, has a delicious biscuit recipe featuring mashed sweet potatoes, maple syrup, and nutmeg.

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  • In separate bowl, cream the butter, maple syrup, brown and white sugars, baking powder and cinnamon, should you decide to include it.

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  • Serve with more blueberries or with maple syrup.

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  • The recipe is simple: mix two cups of dishwashing liquid in a pan with ¾ cup corn syrup and six cups of water.

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  • A sweet smell like pancake syrup can indicate a coolant leak or a problem with your heater.

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  • The easiest way to get food coloring to disperse so it covers all the kernels is mixing it into melted butter or corn syrup.

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  • With this recipe, you have the option of using a commercially prepared spaghetti sauce, but if you choose to go this route, read the ingredient list carefully to make sure sugar or corn syrup are not listed in the ingredients.

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  • Separately combine the syrup, Splenda and gelatin; add one cup of boiling water.

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  • However, many diet foods completely bypass ingredients such as high-fructose corn syrup in favor of chemical sweeteners such as Splenda.

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  • Stir together cold water and cornstarch; add to syrup and stir well.

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  • The sole source of energy and nutrients of this diet is obtained from lemon juice, water, maple syrup and cayenne pepper.

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  • With 100 calories per two tablespoons of Grade B maple syrup, eight calories per two tablespoons of lemon juice, and one calorie per 1/6 teaspoon of cayenne pepper, each drink provides approximately 109 calories.

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  • In addition, honey, molasses, maple syrup, raw sugar, turbinado sugar, chocolate, alcohol, corn syrup and rice syrup should be avoided.

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  • Brown rice syrup, molasses, Sucanat, agave nectar, and sorghum are often used to alter the taste of vegetarian or vegan foods.

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  • The main energy source is an elixir of fresh lemon juice, a dash of cayenne pepper, a tablespoon of pure maple syrup, and purified hot water.

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  • The only foods allowed whilst following the regime is lemonade made from fresh lemons, purified water, maple syrup and cayenne pepper.

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  • Maple Syrup: Grade B maple syrup is used within the Lemonade Diet.

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  • Grade B maple syrup is darker and has a more robust taste than grade A maple syrup and has about the same calories as white cane sugar.

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  • Maple syrup is also said to be a good source of 3 essential elements - calcium, iron and thiamine.

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  • The diet involves drinking a sort of lemonade made with lemons, purified water, maple syrup and cayenne pepper.

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  • Get closer by packing whole fruit, natural applesauce or single servings of mixed fruit in light syrup for snacks throughout the day.

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  • The main elements are [water] lemon juice, maple syrup and cayenne pepper throughout the day, and in addition to that, a cup of laxative tea in the evening and quart of salt water in the morning.

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  • LTK: Many of our readers ask about the role of grade B maple syrup and whether or not it can be replaced by grade A or honey.

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  • Use the darkest organic maple syrup you can find.

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  • At one time people were using formaldehyde to harvest maple syrup.

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  • I've seen an article by someone who compared the mineral content between maple syrup and agave that said it could work for a short 10 day fast.

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  • While most people are aware of the presence of high fructose corn syrup in soft drinks, did you know that there is sugar is most fast food menu items?

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  • Fast food breakfast items have even more sugar, and that's without the syrup.

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  • Grade B maple syrup - You will probably have the best success finding this at your local health food store or online.

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  • Eliminate all types of sugar including white sugar, brown sugar, maple syrup, molasses, honey and agave.

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  • Just be sure to use Splenda instead of sugar to sweeten it, and top with a low carb maple syrup.

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  • Agave, a syrup made from a plant that grows throughout the southwest, is a low glycemic natural sweetener.

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  • Other natural sweeteners include real maple syrup (not pancake syrup but genuine, right from the tree maple syrup) and stevia, an herbal sweetener.

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  • The other sugar alcohols have an effect ranging from mild to moderate, with malitol syrup having the most significant effect.

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  • Table sugar, syrup, candy, baked goods, fruit, juice, and soda all contain simple carbohydrates.

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  • This includes many simple carbohydrate foods, such as table sugar, candy, syrups, and foods containing high-fructose corn syrup.

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  • There are several different variations of this diet such as the Master Cleanse and the Maple Syrup Diet.

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  • With a recipe that calls for water, lemon juice, cayenne pepper, and maple syrup, this program aims to help dieters flush their systems.

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  • Feeding your body food made with lots of synthetic ingredients, such as hydrogenated oils and high fructose corn syrup, throws off your body's natural digestion process in addition to being common culprits of obesity.

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  • Another recipe from The Food Network for chocolate truffles uses butter, cream, corn syrup and other ingredients to heighten the flavor.

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  • Ice cream bar: Set out a variety of toppings for ice cream sundaes, including nuts, small candies, gummy bears, whipped cream, chocolate syrup, caramel syrup, cherries, and bananas.

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  • Maple syrup is a great favor for a fall or county wedding.

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  • Use super fine sugar, or better yet some simple syrup, in the place of regular granulated sugar, which can take some time to dissolve.

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  • Put out plenty of ice cream fixings, such as sprinkles, chocolate and caramel syrup, and nuts.

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  • Sundaes: Put out all the sundae fixings, including whipped cream, cherries, bananas, nuts and sprinkles, as well as chocolate syrup, butterscotch topping and caramel topping.

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  • The maple syrup guy, for example, he was adamant that he didn't have a problem.

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  • He got to see what his intake of maple syrup was actually doing to his body first hand, and that finally made him want to change.

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  • Maple syrup guy got back into baseball, which he loved but had given up, and it really changed him.

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  • Those who drink lemon juice for skin lightening purposes will squeeze a whole lemon, add water and honey or maple syrup, and drink either at once or throughout the day.

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  • Relaxing after a hard day of outdoor fun is easy at one of the three area microbreweries, followed by breakfasts of pancakes covered with delicious locally produced maple syrup.

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  • Traditionally served with whipped cream, this cake is baked with almonds and topped with lemon brandy syrup.

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  • Some crystallizers are made entirely cylindrical, and are connected to the condenser of the vacuum pan; in order to maintain a partial vacuum in them, some are fitted with cold-water pipes to cool them and with steam pipes to heat them, and some are left open to the atmosphere at the top. But the efficiency of all depends on the process of almost imperceptible yet continuous evaporation and the methodical addition of syrup, and not on the idiosyncrasies of the experts who manage them; and there is no doubt that in large commercial processes of manufacture the simpler the apparatus used for obtaining a desired result, and the more easily it is understood, the better it will be for the manufacturer.

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  • The clear, bright syrup coming from the bag filters passes to the charcoal cisterns or filters.

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  • Though introduced with success from Santo Domingo about the middle of the T 8th century, the sugar industry practically dates from 1796, when Etienne Bore first succeeded in crystallizing and clarifying the syrup. Steam motive power was first introduced on the plantations in 1822.

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  • Loew, who prepared in 1885 a sweet, unfermentable syrup, which he named formose, C6H120e and, later, by using magnesia instead of lime, he obtained the fermentable methose.

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  • The alkaloid is obtained from an aqueous extract of tobacco by distillation with slaked lime, the distillate being acidified with oxalic acid, concentrated to a syrup and decomposed by potash.

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