Twelve pounds of liquid to sixteen pounds of sugar
Two ounces of citric acid
A piece of whole cinnamon

"Use hard but ripe black berries. They must be of the sour kind but, as said they must not be unripe. Remove the stems and put the berries into a vase with a good piece of whole cinnamon. The fermentation will happen after 48 hours and as soon as the berries begin to rise, stir them from time to time. Then press them to extract the juice, with a pressing machine if you have one, or with your hands, squeezing them a few at a time in cheese cloth. When the liquid has rested for a while, filter it until it becomes quite clear. When it has been depurated, put it on the fire in the following proportion and with the piece of cinnamon that was already immersed in the cherries: Twelve pounds of liquid to sixteen pounds of sugar and two ounces of citric acid, or three parts of liquid to four of sugar and the

citric acid as in the above proportion. Before putting in the sugar and the citric acid wait until the liquid is quite hot, just before boiling. Then stir continually. The boiling must be brief, four or five minutes are sufficient to incorporate the sugar in the liquid. When removing the syrup from the fire, put it in an earthen vase and bottle when quite cold. Cork the bottles well and keep in a cool place."

This recipe was taken from "The Italian Cook Book: the Art of Eating Well, Practical Recipes of the Italian Cuisine" by Mrs. Maria Gentile. It was published in the U.S. in 1919. N.B. In the book the author includes a note regarding SYRUPS, stating: "The syrups of acidulated fruits, diluted with ice water are refreshing and pleasant beverages, greatly appreciated during the summer months. It is well, however, not to drink them until the digestion is completed, because they may disturb it, on account of the sugar that they contain." For the entire copyright-free cookbook see www.archive.org.... Photo: Mary Melfi.

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