Lemon Syrup
From The Central cook book, 1924
Miss Mary D. Gerorce.
Presented as published in 1924. 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
910Calories
1 gProtein
248 gCarbs
1 gFat
Full nutrition (34 nutrients)
Calories910 kcal
Protein0.9 g
Carbohydrates248 g
Fiber0.7 g
Sugars241 g
Total Fat0.8 g
Saturated Fat0.1 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Omega-30 g
Cholesterol0 mg
Sodium130 mg
Potassium225 mg
Calcium42 mg
Iron0.6 mg
Magnesium14 mg
Phosphorus17 mg
Zinc1.2 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C65 mg
Vitamin A0 mcg
Vitamin E0.2 mg
Vitamin K0 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.3 mg
Folate35 mcg
Choline11 mg
Caffeine0 mg
Water217 g
As published
This recipe was extracted from The Central cook book (1924) by N.C.). Circle Number Three Central Methodist Church (Raleigh, page 64. The excerpt below is the record exactly as published.
Lemon Syrup Mix one cup sugar syrup and two-thirds cup lemon juice, strain and bottle, and keep in the refrigerator. When wanted dilute with six parts ice water to one part lemon syrup
Cook this with the app: pantry check, scaling, and the assistant.