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Lemon Syrup
From Mrs. Maclurcan's cookery book, 1899
Serves 12
Presented as published in 1899. 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
582Calories
0 gProtein
151 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories582 kcal
Protein0 g
Carbohydrates151 g
Fiber0 g
Sugars151 g
Total Fat0.5 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium2 mg
Potassium4.7 mg
Calcium2.2 mg
Iron0.1 mg
Magnesium0.7 mg
Phosphorus0.2 mg
Zinc0 mg
Copper0 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C0.6 mg
Vitamin A0 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
Folate0.1 mcg
Choline0.1 mg
Caffeine0 mg
Water16 g
Estimated from matched ingredients across 12 servings.
As published
This recipe was extracted from Mrs. Maclurcan's cookery book (1899) by H. Maclurcan, page 135. The excerpt below is the record exactly as published.
LEMON SYEUP. 4 lbs. sugar I tabiespoonful essence oJ 7 pts. of water lemon 1 teaspoonful tartaric acid
Cook this with the app: pantry check, scaling, and the assistant.