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Lemon Syrup
From The century cook book, 1894
Serves 5
This syrup is a very refreshing summer drink.
Presented as published in 1894. 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
699Calories
0 gProtein
181 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories699 kcal
Protein0 g
Carbohydrates181 g
Fiber0.1 g
Sugars181 g
Total Fat0.6 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium7.5 mg
Potassium9 mg
Calcium8.1 mg
Iron0.1 mg
Magnesium2.6 mg
Phosphorus0.4 mg
Zinc0 mg
Copper0 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C1.3 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
Folate0.3 mcg
Choline0.1 mg
Caffeine0 mg
Water191 g
Estimated from matched ingredients across 5 servings.
As published
This recipe was extracted from The century cook book (1894) by Jennie A. Hansey, page 102. The excerpt below is the record exactly as published.
Lemon Syrup. Two lbs. of loaf sugar, 2 pints of water, I oz. of citric acid, ^ drachm of essence of lemon
Cook this with the app: pantry check, scaling, and the assistant.