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Mulberry Syrup
From Cassell's dictionary of cookery, 1892
Serves 3
Time: three-quarters of an hour to extract the juice; twenty minutes to boil.
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
712Calories
4 gProtein
180 gCarbs
2 gFat
Full nutrition (33 nutrients)
Calories712 kcal
Protein4.4 g
Carbohydrates180 g
Fiber5.1 g
Sugars175 g
Total Fat1.7 g
Saturated Fat0.1 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0.6 g
Cholesterol0 mg
Sodium32 mg
Potassium590 mg
Calcium119 mg
Iron5.7 mg
Magnesium55 mg
Phosphorus115 mg
Zinc0.4 mg
Copper0.2 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C110 mg
Vitamin A3 mcg
Vitamin E2.6 mg
Vitamin K24 mcg
Vitamin B60.2 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.3 mg
Niacin (B3)1.9 mg
Folate18 mcg
Choline37 mg
Caffeine0 mg
Water265 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 941. The excerpt below is the record exactly as published.
Mulberry Syrup. — Get the juice from quite ripe mulberries, put them into a jar, and set the jar in a not very hot oven, or, which is better, in a vessel of boiling water, and, as the jiiice separates from the fruit, pour it off, and when sufficiently done, strain through a sieve without pulping the mulberries. Boil the juice, allowing to each pint a pound of good loaf sugar
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