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Lemon Syrup
From The Times cook book, no. 2, 1905
Serves 12
Orange syrup can be made similarly by substituting oranges.
Presented as published in 1905. 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
524Calories
3 gProtein
141 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories524 kcal
Protein3.3 g
Carbohydrates141 g
Fiber8.4 g
Sugars121 g
Total Fat1.3 g
Saturated Fat0.1 g
Monounsaturated Fat0 g
Polyunsaturated Fat0.3 g
Cholesterol0 mg
Sodium10 mg
Potassium416 mg
Calcium81 mg
Iron1.9 mg
Magnesium25 mg
Phosphorus48 mg
Zinc0.2 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C159 mg
Vitamin A3 mcg
Vitamin E0.5 mg
Vitamin K0 mcg
Vitamin B60.2 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.3 mg
Folate33 mcg
Choline15 mg
Caffeine0 mg
Water346 g
Estimated from matched ingredients across 12 servings.
As published
This recipe was extracted from The Times cook book, no. 2 (1905) by Los Angeles Times, page 135. The excerpt below is the record exactly as published.
LEMON SYRUP. Mrs. Cruick- shank, Arlington, Riverside— Squeeze about three dozen lemons, just the juice, into a jar, and add to it one quart of cold water previously acidulated with two and one-halt ounces of tartaric acid; add three pounds ot sugar
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