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Brown Sugar Syrup
From Lessons in cooking through preparation of meals, 1912
Serves 1
Presented as published in 1912. 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
882Calories
0 gProtein
218 gCarbs
4 gFat
Full nutrition (33 nutrients)
Calories882 kcal
Protein0.3 g
Carbohydrates218 g
Fiber0 g
Sugars215 g
Total Fat3.7 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol10 mg
Sodium1234 mg
Potassium319 mg
Calcium189 mg
Iron1.6 mg
Magnesium23 mg
Phosphorus11 mg
Zinc0.1 mg
Copper0.1 mg
Manganese0.2 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.3 mg
Folate2.2 mcg
Choline5.1 mg
Caffeine0 mg
Water130 g
As published
This recipe was extracted from Lessons in cooking through preparation of meals (1912) by Eva Roberta Robinson, page 94. The excerpt below is the record exactly as published.
BROWN SUGAR SYRUP COFFEE Fried Cream of Wheat Cut the moulded Cream of Wheat into sHces about J^ inch thick. Follow directions given on p. 124 for Fried Mush. Brown Sugar Syrup Use I c brown sugar, y^ c water, i t butter, % t salt, 3/2 t vanilla
Cook this with the app: pantry check, scaling, and the assistant.