Lemon Syrup
From Household cookery and laundry work, 1882
This syrup is delightful, and will keep for any length of time. It may be used either with water or potass water.
Presented as published in 1882. 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
5297Calories
2 gProtein
1374 gCarbs
5 gFat
Full nutrition (33 nutrients)
Calories5297 kcal
Protein2.2 g
Carbohydrates1374 g
Fiber5.6 g
Sugars1363 g
Total Fat5 g
Saturated Fat0.1 g
Monounsaturated Fat0 g
Polyunsaturated Fat0.2 g
Cholesterol0 mg
Sodium60 mg
Potassium317 mg
Calcium108 mg
Iron1.9 mg
Magnesium34 mg
Phosphorus32 mg
Zinc0.3 mg
Copper0.3 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C106 mg
Vitamin A2 mcg
Vitamin E0.3 mg
Vitamin K0 mcg
Vitamin B60.2 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0 mg
Niacin (B3)0.2 mg
Folate22 mcg
Choline10 mg
Caffeine0 mg
Water1596 g
As published
This recipe was extracted from Household cookery and laundry work (1882) by Black Mrs, page 49. The excerpt below is the record exactly as published.
2 large Lemons. 3 lbs. White Sugar. SYRUP. 1 oz. Citric Acid. 6 breakfast- cupfuls of Water. Pare the rind of the lemons very thinly ; put it in a very nice sauce-pan with the water, and boil gently for a quarter of an hour; then add the juice of the lemons, and boil for a quarter of an hour more with the lid very closely shut. Strain it all through a jelly-bag, and put it back into the pot with the sugar and citric acid, and let it all boil gently for 5 minutes. Allow it to cool, and bottle for use. This syrup is delightful, and will keep for any length of time. It may be used either with water or potass water. 118 COOKERY. ORANGE SYRUP. 8 Valentia Oranges. 1 oz. Citric Acid. 3 J lbs. Sugar. 6 breakfast-cupfuls of Water. This syrup is made precisely iu the same way as the lemon syrup, with this exception, that the rind of only 4 of the oranges is used. The rind must be pared very thinly. The oranges are best in December and January for making this syrup, when the fruit is heavy and sour. RASPBERRY OR STRAWBERRY SYRUP. 2 lbs. Raspberries or Straw- 1 oz. Citric Acid
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Cook this with the app: pantry check, scaling, and the assistant.