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Orange Syrup
From Cassell's dictionary of cookery, 1892
Serves 5
Probable cost: 1s. per pint.
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
631Calories
6 gProtein
153 gCarbs
2 gFat
Full nutrition (32 nutrients)
Calories631 kcal
Protein5.6 g
Carbohydrates153 g
Fiber1.6 g
Sugars116 g
Total Fat1.6 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium1.6 mg
Potassium1638 mg
Calcium101 mg
Iron1.4 mg
Magnesium68 mg
Phosphorus131 mg
Zinc1.1 mg
Copper0.6 mg
Manganese1.3 mg
Vitamin D0 mcg
Vitamin C89 mg
Vitamin A8.6 mcg
Vitamin E0.1 mg
Vitamin K0.6 mcg
Vitamin B60.4 mg
Vitamin B120 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0 mg
Niacin (B3)1.7 mg
Folate24 mcg
Choline6 mg
Water310 g
Estimated from matched ingredients across 5 servings.
As published
This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 1038. The excerpt below is the record exactly as published.
Orange Syrup (for making Orangeade, &c.). — Take a dozen sweet oranges and two^ bitter ones. Rub off the yellow rinds with a pound of sugar
Cook this with the app: pantry check, scaling, and the assistant.