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Elder Syrup
From Vegetarian cookery, 1891
Serves 2
For use, boil with grated nutmeg or lemon-peel and mix with water.
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
882Calories
1 gProtein
227 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories882 kcal
Protein0.6 g
Carbohydrates227 g
Fiber1.2 g
Sugars220 g
Total Fat0.2 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0.1 g
Cholesterol0 mg
Sodium70 mg
Potassium397 mg
Calcium199 mg
Iron1.9 mg
Magnesium28 mg
Phosphorus19 mg
Zinc0.1 mg
Copper0.2 mg
Manganese0.2 mg
Vitamin D0 mcg
Vitamin C5.2 mg
Vitamin A3.8 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.4 mg
Folate4.6 mcg
Choline9.3 mg
Caffeine0 mg
Water142 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Vegetarian cookery (1891) by Martha Brotherton, page 141. The excerpt below is the record exactly as published.
Elder Syrup. Pick the berries, when quite ripe, from the stalks ; put them into a broad, deep, earthen jar, adding half a pint of water to eaeh quart of berries ; cover, and set them in the oven till they are sufficiently stewed to extract the juice from them ; 2-16 VEGETARIAN COOKERY. then strain through a coarse hair sieve ; to each pint of juice allow one pound of brown sugar, and to every two quarts, one ounce of the best ginger
Cook this with the app: pantry check, scaling, and the assistant.