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Lemon Sirup
From Virginia Cookery-book, 1884
Serves 6
Makes two quart-bottles full, costing twenty to thirty cents each.
Presented as published in 1884. 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
635Calories
1 gProtein
168 gCarbs
1 gFat
Full nutrition (34 nutrients)
Calories635 kcal
Protein1.2 g
Carbohydrates168 g
Fiber5.7 g
Sugars156 g
Total Fat1 g
Saturated Fat0.1 g
Monounsaturated Fat0 g
Polyunsaturated Fat0.1 g
Omega-30 g
Cholesterol0 mg
Sodium11 mg
Potassium222 mg
Calcium81 mg
Iron0.6 mg
Magnesium18 mg
Phosphorus17 mg
Zinc0.2 mg
Copper0.1 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C116 mg
Vitamin A1.5 mcg
Vitamin E0.3 mg
Vitamin K0 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.3 mg
Folate33 mcg
Choline11 mg
Caffeine0 mg
Water321 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from Virginia Cookery-book (1884) by Mary Stuart Smith, page 131. The excerpt below is the record exactly as published.
Lemon Sirup. In the spring, when lemons are cheap, a large family would always find it to their advantage to buy a whole box. Some dozens squeezed, and the juice made into sirup, enables one to have lemonade at a moment's notice for months, and give much needed refreshment to the sick or weary. To two pounds of loaf or crushed sugar put two pints of water and the juice of eight good lemons. 280 VIRQINTA COOKERY-BOOK, boiled for about twenty minutes with the rind of three
Cook this with the app: pantry check, scaling, and the assistant.