Lemon Syrup
From The Samaritan cookery book, 1903
Can be mixed with water or potash water for a refreshing drink.
Presented as published in 1903. 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
5297Calories
2 gProtein
1374 gCarbs
5 gFat
Full nutrition (33 nutrients)
Calories5297 kcal
Protein2.2 g
Carbohydrates1374 g
Fiber5.6 g
Sugars1363 g
Total Fat5 g
Saturated Fat0.1 g
Monounsaturated Fat0 g
Polyunsaturated Fat0.2 g
Cholesterol0 mg
Sodium18 mg
Potassium303 mg
Calcium66 mg
Iron1.9 mg
Magnesium20 mg
Phosphorus32 mg
Zinc0.3 mg
Copper0.2 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C106 mg
Vitamin A2 mcg
Vitamin E0.3 mg
Vitamin K0 mcg
Vitamin B60.2 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0 mg
Niacin (B3)0.2 mg
Folate22 mcg
Choline10 mg
Caffeine0 mg
Water178 g
As published
This recipe was extracted from The Samaritan cookery book (1903) by E. P. Watson, page 83. The excerpt below is the record exactly as published.
LEMON SYRUP. 2 large lemons I 3 lbs. white sugar. 1 oz, citric acid | 6 breakfastcupfuls water
Cook this with the app: pantry check, scaling, and the assistant.