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Lemon Syrup
From Recipes for the million, 1891
Serves 4
Used for flavouring and as a beverage when diluted.
Presented as published in 1891. 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
688Calories
1 gProtein
180 gCarbs
1 gFat
Full nutrition (34 nutrients)
Calories688 kcal
Protein0.6 g
Carbohydrates180 g
Fiber1.7 g
Sugars173 g
Total Fat0.9 g
Saturated Fat0.1 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Omega-30 g
Cholesterol0 mg
Sodium3.7 mg
Potassium151 mg
Calcium26 mg
Iron0.3 mg
Magnesium9.8 mg
Phosphorus11 mg
Zinc0.1 mg
Copper0 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C64 mg
Vitamin A0.4 mcg
Vitamin E0.2 mg
Vitamin K0 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.2 mg
Folate26 mcg
Choline7.4 mg
Caffeine0 mg
Water125 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Recipes for the million (1891), page 130. The excerpt below is the record exactly as published.
LEMON SYRUP. — To a pint of lemon juice add a pound and a half of sugar, and about half the rind from the lemons
Cook this with the app: pantry check, scaling, and the assistant.