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Mulberry Syrup
From The encyclopaedia of practical cookery, 1892
Serves 24
If too thick, add a little water.
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
1019Calories
0 gProtein
264 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories1019 kcal
Protein0 g
Carbohydrates264 g
Fiber0 g
Sugars264 g
Total Fat0.8 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium2.8 mg
Potassium5.3 mg
Calcium2.8 mg
Iron0.1 mg
Magnesium0.8 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
Water3.6 g
Estimated from matched ingredients across 24 servings.
As published
This recipe was extracted from The encyclopaedia of practical cookery (1892) by Theodore Francis Garrett, William A. Rawson, page 559. The excerpt below is the record exactly as published.
Mulberry Syrup. — (1) Remove the stalks from some ripe berries, put them in a tub, and bruise well with a wooden spoon to extract all the juice. Let them remain for three or four hours, and then strain through a flannel bag or fine strainer. Measure the juice, and for every gallon add 3oz. of water in which 4oz. of citric acid has been dissolved, and 141b. of loaf sugar
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