Lemon Syrup
From Foods that will win the war, 1918
This bottled juice can be used for puddings and beverages.
Presented as published in 1918. 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
829Calories
1 gProtein
217 gCarbs
1 gFat
Full nutrition (34 nutrients)
Calories829 kcal
Protein0.9 g
Carbohydrates217 g
Fiber0.7 g
Sugars207 g
Total Fat1.2 g
Saturated Fat0.1 g
Monounsaturated Fat0 g
Polyunsaturated Fat0.1 g
Omega-30 g
Cholesterol0 mg
Sodium12 mg
Potassium262 mg
Calcium24 mg
Iron0.3 mg
Magnesium18 mg
Phosphorus20 mg
Zinc0.1 mg
Copper0.1 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C96 mg
Vitamin A0 mcg
Vitamin E0.4 mg
Vitamin K0 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0 mg
Niacin (B3)0.2 mg
Folate50 mcg
Choline13 mg
Caffeine0 mg
Water466 g
As published
This recipe was extracted from Foods that will win the war (1918) by Charles Houston Goudiss, page 36. The excerpt below is the record exactly as published.
one cup of sugar and one cup of water, boil ten minutes and add lemon juice in any amount up to one cup
Cook this with the app: pantry check, scaling, and the assistant.