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Lemon Syrup
From Harper's cook book encyclopædia, 1902
Serves 9
Presented as published in 1902. 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
794Calories
0 gProtein
207 gCarbs
1 gFat
Full nutrition (34 nutrients)
Calories794 kcal
Protein0.3 g
Carbohydrates207 g
Fiber0.2 g
Sugars203 g
Total Fat0.8 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Omega-30 g
Cholesterol0 mg
Sodium3.6 mg
Potassium90 mg
Calcium7.8 mg
Iron0.2 mg
Magnesium5.8 mg
Phosphorus6.6 mg
Zinc0.1 mg
Copper0 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C32 mg
Vitamin A0 mcg
Vitamin E0.1 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.1 mg
Folate17 mcg
Choline4.2 mg
Caffeine0 mg
Water103 g
Estimated from matched ingredients across 9 servings.
As published
This recipe was extracted from Harper's cook book encyclopædia (1902), page 26. The excerpt below is the record exactly as published.
Lemon Syrup B EVERAGES Punch, Pineapple will be all the better if fermentation ensues speedily ; but if the place of deposit is not warm enough, as soon as the first warm days of spring come it will go on to ferment, and not be injured by the delay. Lemon Syrup. — Three-quarters of a quart of lemon juice and one-quarter of water, 4 lbs. of the best white sugar
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