vegetarianpescatariangluten-freedairy-freenut-freesoy-freefish-freeshellfish-free
Clarified Syrup
From Vegetarian cookery, 1891
Serves 9
Keeps several months if well corked.
Presented as published in 1891. 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
784Calories
1 gProtein
201 gCarbs
1 gFat
Full nutrition (34 nutrients)
Calories784 kcal
Protein0.7 g
Carbohydrates201 g
Fiber0 g
Sugars201 g
Total Fat1.2 g
Saturated Fat0.2 g
Monounsaturated Fat0.2 g
Polyunsaturated Fat0.1 g
Omega-30 g
Cholesterol21 mg
Sodium14 mg
Potassium12 mg
Calcium8.3 mg
Iron0.2 mg
Magnesium2.3 mg
Phosphorus11 mg
Zinc0.1 mg
Copper0 mg
Manganese0 mg
Vitamin D0.1 mcg
Vitamin C0 mg
Vitamin A8.9 mcg
Vitamin E0.1 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0 mg
Folate2.6 mcg
Choline16 mg
Caffeine0 mg
Water109 g
Estimated from matched ingredients across 9 servings.
As published
This recipe was extracted from Vegetarian cookery (1891) by Martha Brotherton, page 140. The excerpt below is the record exactly as published.
Clarified Syrup. Put four pounds of broken loaf sugar into a clean block-tin I)an, or pan lined with earthenware, with a quart of spring water ; stir till the sugar is dissolved ; set it over a moderate lire, adding the beaten white of an egg
Cook this with the app: pantry check, scaling, and the assistant.