vegetarianveganpescatariangluten-freedairy-freenut-freeegg-freesoy-freefish-freeshellfish-free
Lemon Syrup
From Virginia Cookery-book, 1884
Serves 6
Makes two quart bottles of syrup.
Presented as published in 1884. 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
635Calories
2 gProtein
168 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories635 kcal
Protein2 g
Carbohydrates168 g
Fiber5.1 g
Sugars155 g
Total Fat1 g
Saturated Fat0.1 g
Monounsaturated Fat0 g
Polyunsaturated Fat0.2 g
Cholesterol0 mg
Sodium9.9 mg
Potassium258 mg
Calcium54 mg
Iron1.2 mg
Magnesium17 mg
Phosphorus29 mg
Zinc0.1 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C97 mg
Vitamin A1.8 mcg
Vitamin E0.3 mg
Vitamin K0 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0 mg
Niacin (B3)0.2 mg
Folate20 mcg
Choline9.4 mg
Caffeine0 mg
Water321 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from Virginia Cookery-book (1884) by Mary Stuart Smith, page 96. The excerpt below is the record exactly as published.
two pounds of loaf or pulverized sugar put two pints of water and the juice of eight good lemons, with the rind of three
Cook this with the app: pantry check, scaling, and the assistant.