Lemon Syrup
From Every-day dishes and every-day work, 1897
Dilute with cold water for lemonade.
Presented as published in 1897. 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
5413Calories
7 gProtein
1411 gCarbs
6 gFat
Full nutrition (33 nutrients)
Calories5413 kcal
Protein6.6 g
Carbohydrates1411 g
Fiber17 g
Sugars1373 g
Total Fat6.2 g
Saturated Fat0.2 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0.5 g
Cholesterol0 mg
Sodium54 mg
Potassium865 mg
Calcium198 mg
Iron4.3 mg
Magnesium62 mg
Phosphorus96 mg
Zinc0.5 mg
Copper0.4 mg
Manganese0.2 mg
Vitamin D0 mcg
Vitamin C318 mg
Vitamin A6 mcg
Vitamin E0.9 mg
Vitamin K0 mcg
Vitamin B60.5 mg
Vitamin B120 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.6 mg
Folate66 mcg
Choline31 mg
Caffeine0 mg
Water1480 g
As published
This recipe was extracted from Every-day dishes and every-day work (1897) by E. E. Kellogg, page 41. The excerpt below is the record exactly as published.
Lemon Sirup. — Grate the yellow portion of the rind of six lemons, and mix with three pounds of best granulated white sugar. Add one quart of water
Cook this with the app: pantry check, scaling, and the assistant.