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Lemon Syrup with Citron
From The century cook book, 1894
Serves 15
Ensure to remove all stems from the raisins.
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
694Calories
2 gProtein
182 gCarbs
1 gFat
Full nutrition (34 nutrients)
Calories694 kcal
Protein1.7 g
Carbohydrates182 g
Fiber4.6 g
Sugars172 g
Total Fat0.7 g
Saturated Fat0.1 g
Monounsaturated Fat0 g
Polyunsaturated Fat0.1 g
Omega-30 g
Cholesterol0 mg
Sodium15 mg
Potassium316 mg
Calcium61 mg
Iron1 mg
Magnesium19 mg
Phosphorus38 mg
Zinc0.2 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C48 mg
Vitamin A1 mcg
Vitamin E0.1 mg
Vitamin K1.1 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.4 mg
Folate8.5 mcg
Choline7.1 mg
Caffeine0 mg
Water183 g
Estimated from matched ingredients across 15 servings.
As published
This recipe was extracted from The century cook book (1894) by Jennie A. Hansey, page 96. The excerpt below is the record exactly as published.
five pounds of best white sugar, and two quarts of water, and squeeze in the juice of six lemons, and add the grated rind of three; let boil for fifteen minutes, then strain; heat again and stir in the beaten white of an egg, and skim off as it rises; the syrup should be of a nice lemon color, Pickles and Preserves 167 and as clear as amber; put in the citron, which should be drained and dry, and cook until tender. Skim out the fruit carefully, and add to the syrup a pound of best raisins
Cook this with the app: pantry check, scaling, and the assistant.