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LEMON SYRUP
From Royal Victoria cook book, 1900
Serves 12
Presented as published in 1900. 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
582Calories
4 gProtein
151 gCarbs
2 gFat
Full nutrition (33 nutrients)
Calories582 kcal
Protein4.1 g
Carbohydrates151 g
Fiber6.9 g
Sugars118 g
Total Fat1.5 g
Saturated Fat0.2 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0.4 g
Cholesterol0 mg
Sodium274 mg
Potassium310 mg
Calcium129 mg
Iron9.2 mg
Magnesium23 mg
Phosphorus49 mg
Zinc0.2 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C106 mg
Vitamin A2 mcg
Vitamin E0.3 mg
Vitamin K0 mcg
Vitamin B60.2 mg
Vitamin B120 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.2 mg
Niacin (B3)2.2 mg
Folate54 mcg
Choline13 mg
Caffeine0 mg
Water274 g
Estimated from matched ingredients across 12 servings.
As published
This recipe was extracted from Royal Victoria cook book (1900) by Ont.). Woman's Auxiliary Royal Victoria Hospital (Barrie, page 70. The excerpt below is the record exactly as published.
LEMON SYRUP.—Two ounces citric acid, 24 drachms of oil of lemon, 3 pounds white sugar, 3 pints boiling water
Cook this with the app: pantry check, scaling, and the assistant.