Raspberry or Strawberry Syrup
From Household cookery and laundry work, 1882
Syrups may be made from different varieties of fruit in a similar manner to the foregoing, and, if well corked, will keep for years.
Presented as published in 1882. 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
2950Calories
6 gProtein
750 gCarbs
4 gFat
Full nutrition (33 nutrients)
Calories2950 kcal
Protein5.8 g
Carbohydrates750 g
Fiber0 g
Sugars723 g
Total Fat4.2 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium17 mg
Potassium1478 mg
Calcium171 mg
Iron2.7 mg
Magnesium119 mg
Phosphorus209 mg
Zinc1.1 mg
Copper0.4 mg
Manganese3.4 mg
Vitamin D0 mcg
Vitamin C541 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
Folate0 mcg
Choline0 mg
Caffeine0 mg
Water1178 g
As published
This recipe was extracted from Household cookery and laundry work (1882) by Black Mrs, page 49. The excerpt below is the record exactly as published.
RASPBERRY OR STRAWBERRY SYRUP. 2 lbs. Raspberries or Straw- 1 oz. Citric Acid. berries. 1^ breakfast-cupfuls Water. 1^ lbs. White Sugar
Cook this with the app: pantry check, scaling, and the assistant.