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Hock Syrup
From The encyclopaedia of practical cookery, 1892
Serves 3
Presented as published in 1892. 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
792Calories
30 gProtein
142 gCarbs
17 gFat
Full nutrition (34 nutrients)
Calories792 kcal
Protein30 g
Carbohydrates142 g
Fiber0 g
Sugars142 g
Total Fat17 g
Saturated Fat5.1 g
Monounsaturated Fat8.1 g
Polyunsaturated Fat1.9 g
Omega-30.1 g
Cholesterol140 mg
Sodium1771 mg
Potassium76 mg
Calcium54 mg
Iron1.8 mg
Magnesium11 mg
Phosphorus95 mg
Zinc4.6 mg
Copper0.1 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A36 mcg
Vitamin E0.3 mg
Vitamin K0 mcg
Vitamin B60.1 mg
Vitamin B120.8 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.1 mg
Niacin (B3)1.7 mg
Folate1.6 mcg
Choline0 mg
Caffeine0 mg
Water149 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from The encyclopaedia of practical cookery (1892) by Theodore Francis Garrett, William A. Rawson, page 113. The excerpt below is the record exactly as published.
Hock Syrup.— This is obtained by mixing J pint of Hock with 1 pint of simple syrup
Cook this with the app: pantry check, scaling, and the assistant.