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Lemon Syrup
From Buckeye cookery, 1892
Serves 14
A tablespoonful in a goblet of water will make a delicious drink on a hot day.
Presented as published in 1892. 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
793Calories
2 gProtein
208 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories793 kcal
Protein1.6 g
Carbohydrates208 g
Fiber6.9 g
Sugars198 g
Total Fat1 g
Saturated Fat0.1 g
Monounsaturated Fat0 g
Polyunsaturated Fat0.1 g
Cholesterol0 mg
Sodium6.2 mg
Potassium191 mg
Calcium82 mg
Iron1 mg
Magnesium14 mg
Phosphorus19 mg
Zinc0.2 mg
Copper0.1 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C101 mg
Vitamin A2.1 mcg
Vitamin E0.2 mg
Vitamin K0 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.3 mg
Folate15 mcg
Choline8 mg
Caffeine0 mg
Water111 g
Estimated from matched ingredients across 14 servings.
As published
This recipe was extracted from Buckeye cookery (1892), page 79. The excerpt below is the record exactly as published.
Lemon Syrup. Take the j juice of twelve lemons, grate the rind of six in it, let it stand over night, then take six pounds of white sugar
Cook this with the app: pantry check, scaling, and the assistant.