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Lemon Syrup
From The white ribbon cook book, 1894
Serves 6
The juice of a dozen lemons will give about a pint.
Presented as published in 1894. 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
891Calories
0 gProtein
232 gCarbs
1 gFat
Full nutrition (34 nutrients)
Calories891 kcal
Protein0.3 g
Carbohydrates232 g
Fiber0.2 g
Sugars228 g
Total Fat0.9 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Omega-30 g
Cholesterol0 mg
Sodium4.3 mg
Potassium90 mg
Calcium8.4 mg
Iron0.2 mg
Magnesium6 mg
Phosphorus6.6 mg
Zinc0.1 mg
Copper0 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C32 mg
Vitamin A0 mcg
Vitamin E0.1 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.1 mg
Folate17 mcg
Choline4.2 mg
Caffeine0 mg
Water116 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from The white ribbon cook book (1894) by Kathryn Armstrong, page 127. The excerpt below is the record exactly as published.
Lemon Syrup — Boil until clear 1 pint lemon juice, strained, and 3 lbs. loaf sugar, stirring constantly, and add }^ pint water
Cook this with the app: pantry check, scaling, and the assistant.