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Raspberry Syrup
From The art of German cooking and baking, 1922
Serves 3
Presented as published in 1922. 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
669Calories
2 gProtein
170 gCarbs
1 gFat
Full nutrition (16 nutrients)
Calories669 kcal
Protein1.5 g
Carbohydrates170 g
Sugars155 g
Total Fat0.8 g
Sodium1.5 mg
Potassium239 mg
Calcium26 mg
Iron0.8 mg
Magnesium29 mg
Phosphorus42 mg
Zinc0.3 mg
Copper0.1 mg
Manganese0.8 mg
Vitamin C35 mg
Water129 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from The art of German cooking and baking (1922) by Lina Wachtelborn Meier, page 167. The excerpt below is the record exactly as published.
RASPBERRY SYRUP. 1 lb. of raspberries 1 lb. of sugar
Cook this with the app: pantry check, scaling, and the assistant.