Lemon Syrup
From Cox's manual of gelatine cookery, 1935
Presented as published in 1935. 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
13971Calories
0 gProtein
3614 gCarbs
12 gFat
Full nutrition (33 nutrients)
Calories13971 kcal
Protein0 g
Carbohydrates3614 g
Fiber0 g
Sugars3621 g
Total Fat12 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium79 mg
Potassium87 mg
Calcium79 mg
Iron1.8 mg
Magnesium25 mg
Phosphorus0 mg
Zinc0.4 mg
Copper0.4 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C0 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 mcg
Choline0 mg
Caffeine0 mg
Water1419 g
As published
This recipe was extracted from Cox's manual of gelatine cookery (1935) by J. & G. Cox Limited, page 37. The excerpt below is the record exactly as published.
LEMON SYRUP POWDERED Pare the rinds of the lemons very thinly, put ier eiaua as them into a saucepan with the water, boil 3 pints water gently for 15 minutes ; add the lemon juice, 8 Ibs. sugar boil for 15 minutes longer, strain, and return 1 ox. citric acid to the pan with the Gelatine
Cook this with the app: pantry check, scaling, and the assistant.