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Lemon Syrup
From Harper's cook book encyclopædia, 1902
Serves 10
Can be made to last for a year.
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
531Calories
1 gProtein
136 gCarbs
1 gFat
Full nutrition (34 nutrients)
Calories531 kcal
Protein0.6 g
Carbohydrates136 g
Fiber0 g
Sugars136 g
Total Fat0.9 g
Saturated Fat0.2 g
Monounsaturated Fat0.2 g
Polyunsaturated Fat0.1 g
Omega-30 g
Cholesterol19 mg
Sodium10 mg
Potassium9.6 mg
Calcium5.6 mg
Iron0.2 mg
Magnesium1.5 mg
Phosphorus9.9 mg
Zinc0.1 mg
Copper0 mg
Manganese0 mg
Vitamin D0.1 mcg
Vitamin C0 mg
Vitamin A8 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 mg
Folate2.4 mcg
Choline15 mg
Caffeine0 mg
Water51 g
Estimated from matched ingredients across 10 servings.
As published
This recipe was extracted from Harper's cook book encyclopædia (1902), page 329. The excerpt below is the record exactly as published.
Lemon Syrup. — Wipe large, perfect lemons with a damp cloth, roll until soft, cut in halves, and squeeze out the juice ; grate the rinds of several, add, and let stand in a stone jar overnight. Strain and measure the juice ; to every pint allow 3 lbs. of sugar. Beat the white of an egg, mix with a pint of cold water
Cook this with the app: pantry check, scaling, and the assistant.