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Orange and Lemon Syrup
From Vegetarian cookery, 1891
Serves 6
A small wine-glassful to be taken three times a day.
Presented as published in 1891. 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
184Calories
4 gProtein
47 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories184 kcal
Protein3.9 g
Carbohydrates47 g
Fiber10 g
Sugars35 g
Total Fat0.6 g
Saturated Fat0.1 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0.1 g
Cholesterol0 mg
Sodium1 mg
Potassium721 mg
Calcium157 mg
Iron0.7 mg
Magnesium40 mg
Phosphorus58 mg
Zinc0.3 mg
Copper0.2 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C218 mg
Vitamin A40 mcg
Vitamin E0.7 mg
Vitamin K0 mcg
Vitamin B60.3 mg
Vitamin B120 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.2 mg
Niacin (B3)1.1 mg
Folate114 mcg
Choline33 mg
Caffeine0 mg
Water357 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from Vegetarian cookery (1891) by Martha Brotherton, page 153. The excerpt below is the record exactly as published.
Orange and Lemon Syrup. To twelve oranges, allow three lemons
Cook this with the app: pantry check, scaling, and the assistant.