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Lemon Syrup
From The national course in home economics, 1917
Serves 6
Makes a nice drink for future use.
Presented as published in 1917. 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
626Calories
1 gProtein
164 gCarbs
1 gFat
Full nutrition (34 nutrients)
Calories626 kcal
Protein0.7 g
Carbohydrates164 g
Fiber0.6 g
Sugars156 g
Total Fat1 g
Saturated Fat0.1 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Omega-30 g
Cholesterol0 mg
Sodium5.9 mg
Potassium210 mg
Calcium16 mg
Iron0.2 mg
Magnesium13 mg
Phosphorus16 mg
Zinc0.1 mg
Copper0 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C77 mg
Vitamin A0 mcg
Vitamin E0.3 mg
Vitamin K0 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.2 mg
Folate40 mcg
Choline10 mg
Caffeine0 mg
Water263 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from The national course in home economics (1917) by Ruth Allen Beezley, page 245. The excerpt below is the record exactly as published.
LEMON SYRUP. A syrup that is nice for bottling for future use is made by boiling the juice from one dozen lemons till clear, with two pounds of white sugar to each pint. A pint of water
Cook this with the app: pantry check, scaling, and the assistant.