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Lemon Syrup
From The household (of the Detroit free press), 1886
Serves 3
Homemade version is cheaper than store-bought.
Presented as published in 1886. 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
616Calories
2 gProtein
154 gCarbs
2 gFat
Full nutrition (34 nutrients)
Calories616 kcal
Protein2.5 g
Carbohydrates154 g
Fiber0.9 g
Sugars152 g
Total Fat2.2 g
Saturated Fat0.5 g
Monounsaturated Fat0.6 g
Polyunsaturated Fat0.3 g
Omega-30 g
Cholesterol62 mg
Sodium35 mg
Potassium75 mg
Calcium29 mg
Iron0.6 mg
Magnesium8.3 mg
Phosphorus38 mg
Zinc0.3 mg
Copper0.1 mg
Manganese0 mg
Vitamin D0.3 mcg
Vitamin C18 mg
Vitamin A27 mcg
Vitamin E0.2 mg
Vitamin K0.1 mcg
Vitamin B60.1 mg
Vitamin B120.1 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0 mg
Folate12 mcg
Choline51 mg
Caffeine0 mg
Water358 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from The household (of the Detroit free press) (1886) by Goff, May Perrin,, page 174. The excerpt below is the record exactly as published.
Lemon Syrup bought at stores can be made at home much 196 HOUSE-KEEPING. cheaper. Take a pound of Havana sugar, boil it in water down to a quart, drop in the white of an egg to clarify it, strain it, add one-quarter of an ounce of tartaric or citric acid. If you do not find it sour enough after it has stood two or three days, add more of the acid. A few drops of oil of lemon
Cook this with the app: pantry check, scaling, and the assistant.