Brown Sugar Syrup
From Cooking in the elementary schools, January, 1922, 1922
Presented as published in 1922. 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
836Calories
0 gProtein
216 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories836 kcal
Protein0.3 g
Carbohydrates216 g
Fiber0 g
Sugars213 g
Total Fat0 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium65 mg
Potassium294 mg
Calcium186 mg
Iron1.6 mg
Magnesium21 mg
Phosphorus8.8 mg
Zinc0.1 mg
Copper0.1 mg
Manganese0.1 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)0.2 mg
Folate2.2 mcg
Choline5.1 mg
Caffeine0 mg
Water121 g
As published
This recipe was extracted from Cooking in the elementary schools, January, 1922 (1922) by Chicago (Ill.). Board of Education. Education Division., page 1. The excerpt below is the record exactly as published.
brown sugar syrup. Page 6 TEA ^ t. tea to 1 c. boiling water 1. Put the tea into a scalded teapot and pour boiling water over it. 2. Allow it to steep about 3 minutes. 3. Serve hot. Children should not drink tea or coffee. COFFEE 6 roundinsc T. coffee. 6 c. boiling water %. c. cold water 1 crushed egg shell 1. Mix coffee with the crushed tgg shell and the cold water. 2. Put m coffee pot. 3. Add boiling water and boil 3 minutes. 4. Remove from the fire and let stand on stove for a few minutes to allow grounds to settle. NOTE — Coffee made with egg has a richer flavor, but the use of tgg in coffee making is not necessary. If egg shells are not used, add a little cold water. Left-over coffee may be used in the making of dark cakes and desserts. FRIED MUSH 1. Pack any left-over mush from breakfast into a small bread pan. 2. Cover to keep crust from forming and set aside to cool. 3. Remove from the pan and cut into slices about J/2-inch thick. 4. Dip in flour and saute until a crust is formed on one side. Turn and brown on the other side. 5. Serve with syrup. BROWN SUGAR SYRUP 1 c. brown sugar
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