Originally Published:
Ann Arbor Cookbook, 1904
Original Images:

One-half pint water, 1 cupful sugar, 1/2 teaspoonful cornstarch,
1 teaspoonful each extract bitter almonds and vanilla, 1/2 cupful white wine. Stir 2 tablespoonfuls of sugar on the fire in thick saucepan, with 1 tablespoonful water, until very dark, but not burned; add water boiling, rest of sugar, the cornstarch dissolved, boil 10 minutes; when about to serve, strain, add extracts and wine.