Lemon Syrup
From Mother's Cook Book: Containing Recipes for Every Day in the Week, Including .., 1902
A tablespoonful in water makes a refreshing drink.
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
11108Calories
22 gProtein
2919 gCarbs
14 gFat
Full nutrition (33 nutrients)
Calories11108 kcal
Protein22 g
Carbohydrates2919 g
Fiber97 g
Sugars2771 g
Total Fat14 g
Saturated Fat0.7 g
Monounsaturated Fat0.2 g
Polyunsaturated Fat1.6 g
Cholesterol0 mg
Sodium87 mg
Potassium2670 mg
Calcium1143 mg
Iron13 mg
Magnesium194 mg
Phosphorus264 mg
Zinc2.5 mg
Copper1.2 mg
Manganese0.5 mg
Vitamin D0 mcg
Vitamin C1410 mg
Vitamin A30 mcg
Vitamin E3.3 mg
Vitamin K0 mcg
Vitamin B62 mg
Vitamin B120 mcg
Thiamin (B1)0.8 mg
Riboflavin (B2)0.7 mg
Niacin (B3)3.6 mg
Folate210 mcg
Choline112 mg
Caffeine0 mg
Water1558 g
As published
This recipe was extracted from Mother's Cook Book: Containing Recipes for Every Day in the Week, Including .. (1902) by Marion Harland, page 98. The excerpt below is the record exactly as published.
LEMON SYRUP. Take the juke of twelr e lemons, grate the rind of six in it, let it stand over night, then take six pounds of white ■agar
Cook this with the app: pantry check, scaling, and the assistant.