Webster
✕

Webster’s Revised Unabridged Dictionary · 1913

Sirup

Sir′up (sĭr′ŭp; 277) Syr′up, n. [F. sirop (cf. It. siroppo, Sp. jarabe, jarope, LL. siruppus, syrupus), fr. Ar. sharāb a drink, wine, coffee, sirup. Cf. Sherbet.] 1. A thick and viscid liquid made from the juice of fruits, herbs, etc., boiled with sugar.

2. A thick and viscid saccharine solution of superior quality (as sugarhouse sirup or molasses, maple sirup); specifically, in pharmacy and often in cookery, a saturated solution of sugar and water (simple sirup), or such a solution flavored or medicated.

Lucent sirups tinct with cinnamon. Keats.

Mixing sirup. See the Note under Dextrose.

Webster’s Revised Unabridged Dictionary, Noah Porter, editor (Springfield, Mass.: G. & C. Merriam, 1913). Public domain. Text as transcribed by MICRA, Inc., from Project Gutenberg. Changed for Deep Dive Bible: Greek, which our source spelled in Latin letters, set in Greek letters; entries of one spelling merged into one article; Greek words our source left out (shown as “?”), read from the 1898 printing, from the same plates (the Library of Congress’s copy), where the place could be found with certainty. Of the others, 1,362 (a word or a single letter each) were inferred by AI from the context by the dictionary’s own rules and are marked with a wavy underline (tap or point at one to see the note); the rest, which could not be inferred with confidence, are left as “?”.