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Cream Nectar

The following recipe was transcribed ver batim from 

The Home Comfort Range Cook Book

Circa 1900

To one gallon of boiling water add four pounds of granulated sugar and five ounces of tartaric acid. Beat the whites of three eggs, and pour into a bottle with a little of the warm syrup; shake briskly; then pour it into the kettle of syrup, and stir it through well. Boil three minutes, removing the scum as it rises. Flavor wiht any preferred extract, and bottle for use. When wanted for use, take two or three tablespoonfuls of the syrup to a tumbler of ice-cold water, and one-half teaspoon of soda.

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