vegetarianveganpescatariangluten-freedairy-freenut-freeegg-freesoy-freefish-freeshellfish-free
Raspberry Syrup
From The economical cook book, 1905
Serves 10
A few tablespoons in a glass of ice-water makes a pleasant drink.
Presented as published in 1905. 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
753Calories
1 gProtein
194 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories753 kcal
Protein1.1 g
Carbohydrates194 g
Fiber0 g
Sugars182 g
Total Fat0.9 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0.1 g
Cholesterol0 mg
Sodium6.5 mg
Potassium220 mg
Calcium37 mg
Iron1 mg
Magnesium21 mg
Phosphorus39 mg
Zinc0.3 mg
Copper0.1 mg
Manganese0.3 mg
Vitamin D0 mcg
Vitamin C93 mg
Vitamin A5.4 mcg
Vitamin E0.5 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.1 mg
Folate0 mcg
Choline0 mg
Caffeine0 mg
Water171 g
Estimated from matched ingredients across 10 servings.
As published
This recipe was extracted from The economical cook book (1905) by Sara T. Paul, page 127. The excerpt below is the record exactly as published.
Baspberry Syrup. Put four pounds of loaf or sifted sugar into a preserving- kettle with a quart of cold water, bring it to a boil, skim it, and add one pound of raspberries and the same of currants
Cook this with the app: pantry check, scaling, and the assistant.