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Lemon Syrup, 1
From Cookery for every household, 1914
Serves 10
Two tablespoonfuls of this syrup is sufficient for a tumblerful of plain or soda water.
Presented as published in 1914. 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
677Calories
3 gProtein
170 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories677 kcal
Protein3.5 g
Carbohydrates170 g
Fiber3.4 g
Sugars137 g
Total Fat1.5 g
Saturated Fat0.2 g
Monounsaturated Fat0.2 g
Polyunsaturated Fat0.4 g
Cholesterol0 mg
Sodium432 mg
Potassium116 mg
Calcium134 mg
Iron13 mg
Magnesium15 mg
Phosphorus34 mg
Zinc0.2 mg
Copper0 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C24 mg
Vitamin A0.5 mcg
Vitamin E0.1 mg
Vitamin K0 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.3 mg
Niacin (B3)3.2 mg
Folate56 mcg
Choline7.2 mg
Caffeine0 mg
Water194 g
Estimated from matched ingredients across 10 servings.
As published
This recipe was extracted from Cookery for every household (1914) by Florence B. Jack, page 991. The excerpt below is the record exactly as published.
Lemon Syrup, 1 \ lb. citric acid (crystals) 1 1 lb. lemons. 3 lbs. loaf sugar. | 4 pts. boiling water
Cook this with the app: pantry check, scaling, and the assistant.