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Lemon Syrup
From The Times cook book, no. 2, 1905
Serves 4
Can be made entirely of lemon juice.
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
555Calories
3 gProtein
145 gCarbs
1 gFat
Full nutrition (34 nutrients)
Calories555 kcal
Protein3.2 g
Carbohydrates145 g
Fiber7 g
Sugars130 g
Total Fat1.1 g
Saturated Fat0.1 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0.1 g
Omega-30 g
Cholesterol0 mg
Sodium2.9 mg
Potassium683 mg
Calcium120 mg
Iron0.5 mg
Magnesium38 mg
Phosphorus53 mg
Zinc0.3 mg
Copper0.2 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C216 mg
Vitamin A30 mcg
Vitamin E0.8 mg
Vitamin K0 mcg
Vitamin B60.2 mg
Vitamin B120 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.9 mg
Folate118 mcg
Choline32 mg
Caffeine0 mg
Water406 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from The Times cook book, no. 2 (1905) by Los Angeles Times, page 159. The excerpt below is the record exactly as published.
LEMON SYRUP, for making lem- onade on desert or mountain, or wherever you are, "fifty miles from a lemon." (Original.) Mrs. Nellie B. Stewart, 1417 E. 21st street, Los Angeles. — Three cups lemon juice, strained; juice of six oranges. Put into saucepan on stove; when boiling add two cups sugar
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