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Orange Syrup
From Harper's cook book encyclopædia, 1902
Serves 10
Can be mixed with creamed butter for sauce or used in drinks.
Presented as published in 1902. 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
223Calories
0 gProtein
57 gCarbs
0 gFat
Full nutrition (34 nutrients)
Calories223 kcal
Protein0 g
Carbohydrates57 g
Fiber0 g
Sugars56 g
Total Fat0 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Omega-30 g
Cholesterol0 mg
Sodium1.2 mg
Potassium11 mg
Calcium1.2 mg
Iron0 mg
Magnesium0.6 mg
Phosphorus0.8 mg
Zinc0 mg
Copper0 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C3.9 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
Folate2 mcg
Choline0.5 mg
Caffeine0 mg
Water9.4 g
Estimated from matched ingredients across 10 servings.
As published
This recipe was extracted from Harper's cook book encyclopædia (1902), page 330. The excerpt below is the record exactly as published.
Orange Syrup. — This syrup is so easily made, and can be used so con- stantly to advantage, that every housekeeper would do well to make a supply of it at the season when oranges are plentiful and cheap. Select ripe and thin-skinned fruit, squeezing the juice through a sieve. To every pint add I /4 lbs. of powdered sugar, with a very little of the grated orange-peel and the juice of one lemon
Cook this with the app: pantry check, scaling, and the assistant.