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Lemon Syrup
From The home cook book, 1905
Serves 9
Presented as published in 1905. 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
802Calories
1 gProtein
209 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories802 kcal
Protein1 g
Carbohydrates209 g
Fiber2.5 g
Sugars203 g
Total Fat0.9 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0.1 g
Cholesterol0 mg
Sodium5.4 mg
Potassium127 mg
Calcium27 mg
Iron0.6 mg
Magnesium8.2 mg
Phosphorus14 mg
Zinc0.1 mg
Copper0.1 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C47 mg
Vitamin A0.9 mcg
Vitamin E0.1 mg
Vitamin K0 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.1 mg
Folate9.8 mcg
Choline4.5 mg
Caffeine0 mg
Water132 g
Estimated from matched ingredients across 9 servings.
As published
This recipe was extracted from The home cook book (1905) by Christine Frederick, page 208. The excerpt below is the record exactly as published.
LEMON SYRUP Grate the yellow off eight fine lemons. Squeeze out the juice and put in a porcelain kettle with two cups of water, the grated yellow, and four pounds of sugar
Cook this with the app: pantry check, scaling, and the assistant.