Elderberry Syrup

• 5lb ripe elderberries, weighed after stripping
• 1 pint water
• 1 sma

The berries should be weighed when they have been stripped from their stalks. Wash them and put them into an earthenware jar with the water. Cover and leave in a very low oven until the fruit is pulpy. Strain through a jelly bag and measure the juice. Allow 1lb sugar to each pint of liquid. Put the juice in a pan and add the egg white which has been whipped to a light froth. Bring to the boil a