Lemon Syrup
From Canadian cook book, 1924
Presented as published in 1924. 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
1737Calories
4 gProtein
443 gCarbs
35 gFat
Full nutrition (34 nutrients)
Calories1737 kcal
Protein4 g
Carbohydrates443 g
Fiber2.8 g
Sugars403 g
Total Fat35 g
Saturated Fat0.2 g
Monounsaturated Fat0.2 g
Polyunsaturated Fat0.5 g
Omega-30 g
Cholesterol94 mg
Sodium546 mg
Potassium144 mg
Calcium165 mg
Iron16 mg
Magnesium20 mg
Phosphorus46 mg
Zinc0.3 mg
Copper0 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C24 mg
Vitamin A0 mcg
Vitamin E0.1 mg
Vitamin K0 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)0.3 mg
Niacin (B3)4 mg
Folate76 mcg
Choline9.3 mg
Caffeine0 mg
Water257 g
As published
This recipe was extracted from Canadian cook book (1924) by Nellie Lyle Pattinson, page 86. The excerpt below is the record exactly as published.
LEMON SYRUP. 2 c. sugar. 1 c. boiling water, ^hin : ' ■ 3^ tb. butter. 4 tb. lemon juice
Cook this with the app: pantry check, scaling, and the assistant.