Lemon Syrup
From Purity flour cookbook, 1917
Presented as published in 1917. 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
5355Calories
4 gProtein
1393 gCarbs
6 gFat
Full nutrition (33 nutrients)
Calories5355 kcal
Protein4.4 g
Carbohydrates1393 g
Fiber11 g
Sugars1368 g
Total Fat5.6 g
Saturated Fat0.2 g
Monounsaturated Fat0 g
Polyunsaturated Fat0.4 g
Cholesterol0 mg
Sodium50 mg
Potassium589 mg
Calcium146 mg
Iron3.1 mg
Magnesium46 mg
Phosphorus64 mg
Zinc0.4 mg
Copper0.3 mg
Manganese0.2 mg
Vitamin D0 mcg
Vitamin C212 mg
Vitamin A4 mcg
Vitamin E0.6 mg
Vitamin K0 mcg
Vitamin B60.3 mg
Vitamin B120 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.4 mg
Folate44 mcg
Choline20 mg
Caffeine0 mg
Water1302 g
As published
This recipe was extracted from Purity flour cookbook (1917) by E. Warner, page 85. The excerpt below is the record exactly as published.
LEMON SYRUP 3 pounds white sugar. 4 iGmons (grated rind and juice). 1 quart water. 2 tablespoons tartaric acid
Cook this with the app: pantry check, scaling, and the assistant.