Lemon Syrup
From The Raleigh cook book, 1907
One tablespoonful in a glass of ice water makes an excellent lemonade. It keeps indefinitely.
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
11000Calories
20 gProtein
2878 gCarbs
14 gFat
Full nutrition (33 nutrients)
Calories11000 kcal
Protein20 g
Carbohydrates2878 g
Fiber50 g
Sugars2761 g
Total Fat14 g
Saturated Fat0.7 g
Monounsaturated Fat0.2 g
Polyunsaturated Fat1.6 g
Cholesterol0 mg
Sodium120 mg
Potassium2557 mg
Calcium552 mg
Iron12 mg
Magnesium171 mg
Phosphorus288 mg
Zinc1.4 mg
Copper1 mg
Manganese0.6 mg
Vitamin D0 mcg
Vitamin C954 mg
Vitamin A18 mcg
Vitamin E2.7 mg
Vitamin K0 mcg
Vitamin B61.4 mg
Vitamin B120 mcg
Thiamin (B1)0.7 mg
Riboflavin (B2)0.4 mg
Niacin (B3)1.8 mg
Folate198 mcg
Choline92 mg
Caffeine0 mg
Water3493 g
As published
This recipe was extracted from The Raleigh cook book (1907) by N.C.). Ladies' Church Improvement Society First Baptist Church (Raleigh, page 41. The excerpt below is the record exactly as published.
Lemon Syrup.—18 lemons; 2 quarts water; 6 pounds best white sugar
Cook this with the app: pantry check, scaling, and the assistant.