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Lemon Syrup
From Handbook of practical cookery, 1886
Serves 10
Proportions— one table-spoonful of syrup to one glassful cold water.
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
876Calories
0 gProtein
226 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories876 kcal
Protein0.4 g
Carbohydrates226 g
Fiber0.1 g
Sugars226 g
Total Fat0.7 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium6.1 mg
Potassium8.2 mg
Calcium5.8 mg
Iron0.1 mg
Magnesium1.8 mg
Phosphorus0.4 mg
Zinc0 mg
Copper0 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C1.4 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
Water100 g
Estimated from matched ingredients across 10 servings.
As published
This recipe was extracted from Handbook of practical cookery (1886) by Matilda Lees Dods, page 162. The excerpt below is the record exactly as published.
LEMON SYRUP — WHITE CURRANT JELLY. 251 Lemon Syrup. — Five pounds of sugar, two ounces of citric acid, two table-spoonfuls essence of lemon, the white of one egg, one quart of cold water
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