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Lemon Syrup
From Cassell's dictionary of cookery, 1892
Serves 3
Sufficient for two tablespoonfuls of syrup to a tumblerful of cold water.
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
596Calories
0 gProtein
155 gCarbs
1 gFat
Full nutrition (34 nutrients)
Calories596 kcal
Protein0.3 g
Carbohydrates155 g
Fiber0.6 g
Sugars152 g
Total Fat0.6 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Omega-30 g
Cholesterol0 mg
Sodium7 mg
Potassium70 mg
Calcium13 mg
Iron0.2 mg
Magnesium5.8 mg
Phosphorus6 mg
Zinc0 mg
Copper0 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C25 mg
Vitamin A0.2 mcg
Vitamin E0.1 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.1 mg
Folate10 mcg
Choline3 mg
Caffeine0 mg
Water211 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 837. The excerpt below is the record exactly as published.
Lemon Syrup. — Boil a pound of sugar in a pint of water until it is dissolved. Let it -cool, then add a quarter of a pint of lemon- juice and half a drachm of essence of lemon
Cook this with the app: pantry check, scaling, and the assistant.