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Raspberry Sirup
From Boston Cooking-School cook book, 1896
Serves 8
Grape and Apple Sirup: Use 2 quarts Concord grapes and 4 Astrachan apples.
Presented as published in 1896. 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
572Calories
3 gProtein
142 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories572 kcal
Protein3.4 g
Carbohydrates142 g
Fiber0 g
Sugars109 g
Total Fat1.1 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0.1 g
Cholesterol0 mg
Sodium2.7 mg
Potassium623 mg
Calcium79 mg
Iron2.1 mg
Magnesium64 mg
Phosphorus108 mg
Zinc0.7 mg
Copper0.2 mg
Manganese1.5 mg
Vitamin D0 mcg
Vitamin C187 mg
Vitamin A6.7 mcg
Vitamin E0.6 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.2 mg
Folate0 mcg
Choline0 mg
Caffeine0 mg
Water304 g
Estimated from matched ingredients across 8 servings.
As published
This recipe was extracted from Boston Cooking-School cook book (1896) by Fannie Merritt Farmer, Lincoln, Mary Johnson Bailey "Mrs. D. A. Lincoln,", James B. Herndon , Herndon/Vehling Collection, Sam Sloan, D. A. Lincoln, page 307. The excerpt below is the record exactly as published.
RASPBERRY SIRUP 2 quarts raspberries or 1 quart sugar half strawberries or 34 cup cold water
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