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Guava Syrup
From Fruit recipes, 1907
Serves 10
Dilute when required for use.
Presented as published in 1907. 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
444Calories
10 gProtein
102 gCarbs
4 gFat
Full nutrition (33 nutrients)
Calories444 kcal
Protein10 g
Carbohydrates102 g
Fiber21 g
Sugars81 g
Total Fat3.9 g
Saturated Fat1.1 g
Monounsaturated Fat0.3 g
Polyunsaturated Fat1.6 g
Cholesterol0 mg
Sodium11 mg
Potassium1653 mg
Calcium75 mg
Iron1.1 mg
Magnesium88 mg
Phosphorus158 mg
Zinc0.9 mg
Copper0.9 mg
Manganese0.6 mg
Vitamin D0 mcg
Vitamin C903 mg
Vitamin A123 mcg
Vitamin E2.9 mg
Vitamin K10 mcg
Vitamin B60.4 mg
Vitamin B120 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.2 mg
Niacin (B3)4.3 mg
Folate194 mcg
Choline30 mg
Caffeine0 mg
Water415 g
Estimated from matched ingredients across 10 servings.
As published
This recipe was extracted from Fruit recipes (1907) by Berry, Riley Maria Fletcher Mrs., page 122. The excerpt below is the record exactly as published.
GUAVA SYRUP (For Iced Drinks or Pancakes) Make as for guava preserves, but including seeds, strain- ing off the syrup and bottling while hot. Seal well. Dilute when required for use. GUAVA SHRUB (For Iced Drinks) To six quarts ripe, sliced guavas add one quart of water and two and a half ounces tartaric acid or one quart strong vinegar. Let stand twenty-four hours, stirring occasion- ally (Do not let it ferment), then strain, add a pound of sugar
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