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Lemon Syrup
From Dora's cook book, 1888
Serves 5
Two tablespoons to a tumbler of water.
Presented as published in 1888. 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
701Calories
0 gProtein
182 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories701 kcal
Protein0.1 g
Carbohydrates182 g
Fiber0.3 g
Sugars181 g
Total Fat0.6 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium7.7 mg
Potassium19 mg
Calcium10 mg
Iron0.2 mg
Magnesium3.2 mg
Phosphorus1.6 mg
Zinc0 mg
Copper0 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C5.3 mg
Vitamin A0.1 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0 mg
Folate1.1 mcg
Choline0.5 mg
Caffeine0 mg
Water198 g
Estimated from matched ingredients across 5 servings.
As published
This recipe was extracted from Dora's cook book (1888) by Dora E. Fairfield, page 78. The excerpt below is the record exactly as published.
LEMON SYRUP. Two pounds of loaf sugar, one quart water, one ounce citric acid, and half a drachm essence of lemon
Cook this with the app: pantry check, scaling, and the assistant.