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Marsh-Mallow Syrup
From The encyclopaedia of practical cookery, 1892
Serves 3
Store bottles in a cellar in a reclining position.
Presented as published in 1892. 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
582Calories
0 gProtein
151 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories582 kcal
Protein0 g
Carbohydrates151 g
Fiber0 g
Sugars151 g
Total Fat0.5 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium12 mg
Potassium6.3 mg
Calcium12 mg
Iron0.1 mg
Magnesium3.8 mg
Phosphorus0 mg
Zinc0 mg
Copper0 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C0 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 mcg
Choline0 mg
Caffeine0 mg
Water333 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from The encyclopaedia of practical cookery (1892) by Theodore Francis Garrett, William A. Rawson, page 471. The excerpt below is the record exactly as published.
Marsh-Mallow Syrup. — (1) Put loz. of finely-shred Marsh mallow roots into a saucepan with lqt. of water, and boil until the water is reduced to 1 breakfast-cupful, then strain. Make a syrup of 32deg. strength with 1 lb. of sugar ; dissolve loz. of gum arabic in 1 teacupful of hot water; mix the extract of Marsh-mallows and the dissolved gum arabic with the syrup and 2 table-spoonfuls of orange- flower water
Cook this with the app: pantry check, scaling, and the assistant.