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Pomelo Syrup
From Fruit recipes, 1907
Serves 4
Using the rind will make the syrup bitter but will contain more tonic quality.
Presented as published in 1907. 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
459Calories
0 gProtein
119 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories459 kcal
Protein0.1 g
Carbohydrates119 g
Fiber0 g
Sugars106 g
Total Fat0.3 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium60 mg
Potassium51 mg
Calcium16 mg
Iron0.1 mg
Magnesium5.1 mg
Phosphorus4.9 mg
Zinc0 mg
Copper0.1 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C80 mg
Vitamin A257 mcg
Vitamin E4 mg
Vitamin K1.2 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0 mg
Folate0 mcg
Choline13 mg
Caffeine0 mg
Water464 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Fruit recipes (1907) by Berry, Riley Maria Fletcher Mrs., page 99. The excerpt below is the record exactly as published.
POMELO SYRUP This may be made from the pulp of the fruit alone or with the rind, using about one quart of water to each quart of sliced fruit (rind and all). If the rind is used the syrup 236 FRUIT RECIPES will be bitter but will thus contain more of the tonic quality. The fruit must be simmered and strained, after adding sugar (about one pint to each quart of liquid
Cook this with the app: pantry check, scaling, and the assistant.