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Mead Syrup
From The encyclopaedia of practical cookery, 1892
Serves 6
This syrup can be used in drinks.
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
738Calories
2 gProtein
193 gCarbs
3 gFat
Full nutrition (34 nutrients)
Calories738 kcal
Protein1.6 g
Carbohydrates193 g
Fiber4.8 g
Sugars184 g
Total Fat3.3 g
Saturated Fat1 g
Monounsaturated Fat1 g
Polyunsaturated Fat0.5 g
Omega-30 g
Cholesterol0 mg
Sodium32 mg
Potassium209 mg
Calcium89 mg
Iron2.8 mg
Magnesium32 mg
Phosphorus24 mg
Zinc0.8 mg
Copper0.3 mg
Manganese3.2 mg
Vitamin D0 mcg
Vitamin C3 mg
Vitamin A4 mcg
Vitamin E0.4 mg
Vitamin K6.7 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.5 mg
Folate12 mcg
Choline6.7 mg
Caffeine0 mg
Water197 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from The encyclopaedia of practical cookery (1892) by Theodore Francis Garrett, William A. Rawson, page 478. The excerpt below is the record exactly as published.
Mead Syrup. — Put five or six pieces of ginger-root into a saucepan together with five or six cloves, two blades of mace, ^oz. of stick cinnamon, and lqt. of water. Set them over the fire, and boil gently for half-an-hour. Let the water and spice stand till nearly cold, then strain, return it to the saucepan, and add lqt. of strained honey
Cook this with the app: pantry check, scaling, and the assistant.