vegetarianveganpescatariangluten-freedairy-freenut-freeegg-freesoy-freefish-freeshellfish-free
Indian Syrup
From Recipes for the million, 1891
Serves 8
Mix two tablespoonfuls in a glass of cold water for a refreshing drink.
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
723Calories
4 gProtein
180 gCarbs
2 gFat
Full nutrition (33 nutrients)
Calories723 kcal
Protein3.8 g
Carbohydrates180 g
Fiber2.8 g
Sugars142 g
Total Fat1.6 g
Saturated Fat0.2 g
Monounsaturated Fat0.2 g
Polyunsaturated Fat0.5 g
Cholesterol0 mg
Sodium539 mg
Potassium76 mg
Calcium155 mg
Iron16 mg
Magnesium15 mg
Phosphorus34 mg
Zinc0.2 mg
Copper0 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C3.3 mg
Vitamin A0.1 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.3 mg
Niacin (B3)4 mg
Folate65 mcg
Choline6.5 mg
Caffeine0 mg
Water198 g
Estimated from matched ingredients across 8 servings.
As published
This recipe was extracted from Recipes for the million (1891), page 107. The excerpt below is the record exactly as published.
INDIAN SYRUP. — Pour half a gallon of boiling water on to two pounds and a half of loaf sugar and one ounce of citric acid. When cold add half a dram of essence of lemon and half as much of spirits of wine
Cook this with the app: pantry check, scaling, and the assistant.