vegetarianpescatariangluten-freedairy-freenut-freesoy-freefish-freeshellfish-free
Lemon Syrup for Bottling
From Around-the-world cook book, 1913
Serves 16
Presented as published in 1913. 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
696Calories
2 gProtein
180 gCarbs
1 gFat
Full nutrition (34 nutrients)
Calories696 kcal
Protein2 g
Carbohydrates180 g
Fiber3.2 g
Sugars173 g
Total Fat1.5 g
Saturated Fat0.2 g
Monounsaturated Fat0.2 g
Polyunsaturated Fat0.2 g
Omega-30 g
Cholesterol23 mg
Sodium16 mg
Potassium168 mg
Calcium38 mg
Iron0.9 mg
Magnesium11 mg
Phosphorus30 mg
Zinc0.2 mg
Copper0.1 mg
Manganese0 mg
Vitamin D0.1 mcg
Vitamin C60 mg
Vitamin A11 mcg
Vitamin E0.2 mg
Vitamin K0 mcg
Vitamin B60.1 mg
Vitamin B120.1 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.1 mg
Folate15 mcg
Choline24 mg
Caffeine0 mg
Water223 g
Estimated from matched ingredients across 16 servings.
As published
This recipe was extracted from Around-the-world cook book (1913) by Mary Louise Barroll, page 99. The excerpt below is the record exactly as published.
LEMON SYRUP FOR BOTTLING Lemons, 18, Water, 2 quarts. Sugar, 6 pounds. Eggs (shells and whites only), 2
Cook this with the app: pantry check, scaling, and the assistant.