vegetarianpescatariangluten-freedairy-freenut-freesoy-freefish-freeshellfish-free
Orange-Flower Water Syrup
From The encyclopædia of practical cookery, 1890
Serves 10
Presented as published in 1890. 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
887Calories
1 gProtein
226 gCarbs
2 gFat
Full nutrition (34 nutrients)
Calories887 kcal
Protein1.3 g
Carbohydrates226 g
Fiber0 g
Sugars226 g
Total Fat1.7 g
Saturated Fat0.3 g
Monounsaturated Fat0.4 g
Polyunsaturated Fat0.2 g
Omega-30 g
Cholesterol37 mg
Sodium19 mg
Potassium19 mg
Calcium11 mg
Iron0.3 mg
Magnesium2.9 mg
Phosphorus20 mg
Zinc0.2 mg
Copper0 mg
Manganese0 mg
Vitamin D0.2 mcg
Vitamin C0 mg
Vitamin A16 mcg
Vitamin E0.1 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120.1 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0 mg
Folate4.7 mcg
Choline29 mg
Caffeine0 mg
Water105 g
Estimated from matched ingredients across 10 servings.
As published
This recipe was extracted from The encyclopædia of practical cookery (1890) by Theodore Francis Garrett, page 111. The excerpt below is the record exactly as published.
51b. of caster sugar into a stewpan with lqt. of water, adding two well-beaten eggs as well as their shells ; put the pan on the fire and boil for about twenty minutes, skim thoroughly, pass the liquid through a jelly -bag, and add 2 table-spoonfuls of orange-flower water
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