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Blackberry Syrup for Loose Bowels
From The national course in home economics, 1917
Serves 3
This syrup is used for treating loose bowels.
Presented as published in 1917. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
Nutrition per serving
709Calories
1 gProtein
165 gCarbs
3 gFat
Full nutrition (34 nutrients)
Calories709 kcal
Protein0.7 g
Carbohydrates165 g
Fiber1 g
Sugars164 g
Total Fat3 g
Saturated Fat1.1 g
Monounsaturated Fat0.2 g
Polyunsaturated Fat0.6 g
Cholesterol0 mg
Sodium8.7 mg
Potassium241 mg
Calcium34 mg
Iron1 mg
Magnesium44 mg
Phosphorus29 mg
Zinc0.8 mg
Copper0.3 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C19 mg
Vitamin A10 mcg
Vitamin E1.5 mg
Vitamin K25 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.8 mg
Folate20 mcg
Choline11 mg
Caffeine0 mg
Alcohol6.2 g
Water319 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from The national course in home economics (1917) by Ruth Allen Beezley, page 374. The excerpt below is the record exactly as published.
BLACKBERRY SYRUP FOR LOOSE BOWELS. Make a simple syrup of a pound of sugar to each pint of water and boil till it is rich and thick. Add as many pints of the expressed juice of ripe blackberries as there are pounds of sugar. Grate half a nutmeg to each quart of syrup and let it boil for from fifteen to twenty minutes. Then add one-half gill of fourth-proof brandy
Cook this with the app: pantry check, scaling, and the assistant.