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Lemon Syrup (2)
From Tried favourites cookery book, 1909
Serves 8
Presented as published in 1909. 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
786Calories
3 gProtein
198 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories786 kcal
Protein2.8 g
Carbohydrates198 g
Fiber2 g
Sugars170 g
Total Fat1.4 g
Saturated Fat0.1 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0.3 g
Cholesterol0 mg
Sodium405 mg
Potassium52 mg
Calcium115 mg
Iron12 mg
Magnesium11 mg
Phosphorus25 mg
Zinc0.2 mg
Copper0 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C0.3 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.2 mg
Niacin (B3)3 mg
Folate48 mcg
Choline4.6 mg
Caffeine0 mg
Water145 g
Estimated from matched ingredients across 8 servings.
As published
This recipe was extracted from Tried favourites cookery book (1909) by Kirk, E. W. Mrs, page 189. The excerpt below is the record exactly as published.
Lemon Syrup (2), 1 oz. Tartaric Acid, 3 lb. Lump Sugar, 1 teaspoonful Essence of Lemon. Pour 3 pints of boiling water
Cook this with the app: pantry check, scaling, and the assistant.