vegetarianveganpescatariangluten-freedairy-freenut-freeegg-freesoy-freefish-freeshellfish-free
Lemon Syrup (2)
From The encyclopaedia of practical cookery, 1892
Serves 3
They should be kept in a reclining position till wanted.
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
657Calories
2 gProtein
174 gCarbs
1 gFat
Full nutrition (34 nutrients)
Calories657 kcal
Protein2 g
Carbohydrates174 g
Fiber4.2 g
Sugars158 g
Total Fat1.3 g
Saturated Fat0.1 g
Monounsaturated Fat0 g
Polyunsaturated Fat0.2 g
Omega-30 g
Cholesterol0 mg
Sodium5.8 mg
Potassium356 mg
Calcium46 mg
Iron1 mg
Magnesium21 mg
Phosphorus34 mg
Zinc0.2 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C134 mg
Vitamin A1.3 mcg
Vitamin E0.4 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
Folate47 mcg
Choline15 mg
Caffeine0 mg
Water270 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from The encyclopaedia of practical cookery (1892) by Theodore Francis Garrett, William A. Rawson, page 321. The excerpt below is the record exactly as published.
Lemon Syrup.— (1) Squeeze the juice from sufficient Lemons to make l pint, and strain it through a fine hair sieve. Boil 2 pints of syrup to the little crack (see Sugar-boiling), then pour in the Lemon-juice, put the pan on the fire, and boil the syrup to the pearl. Skim off all scum as it rises. Take the pan off the fire, and bottle the syrup when quite cool. (2) Make a syrup with lib. of loaf sugar boiled to 30deg. (see Syrups), then mix with it the peels of four Lemons rubbed on pieces of lump sugar and scraped off, and l pint of strained Lemon-juice
Read the full page as publishedCollapse the page
Cook this with the app: pantry check, scaling, and the assistant.