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Lemon Syrup
From The new practical housekeeping, 1890
Serves 20
A tablespoon in a glass of water makes a refreshing drink.
Presented as published in 1890. 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
699Calories
0 gProtein
181 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories699 kcal
Protein0 g
Carbohydrates181 g
Fiber0.1 g
Sugars181 g
Total Fat0.6 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium3.3 mg
Potassium7.6 mg
Calcium3.9 mg
Iron0.1 mg
Magnesium1.2 mg
Phosphorus0.4 mg
Zinc0 mg
Copper0 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C1.3 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0 mg
Folate0.3 mcg
Choline0.1 mg
Caffeine0 mg
Water50 g
Estimated from matched ingredients across 20 servings.
As published
This recipe was extracted from The new practical housekeeping (1890) by Estelle Woods Wilcox, page 162. The excerpt below is the record exactly as published.
Lemon Syrup. — Take the juice of twelve lemons, grate the rind of Bix in it, let it stand overnight, then take six pounds white sugar and make a thick syrup. When it is quite cool strain the juice into it and squeeze as much oil from the grated rind as will suit the taste, and bottle. A tablespoon in a glass of water will make a delicious drink on a hot day, far superior to that prepared from the stuff com- monly sold as lemon syrup. Or, boil two pounds loaf sugar with two pints water for fifteen minutes and put in a basin until cold. Pound one ounce citric acid to a powder and mix with it one-half drachm essence of lemon
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