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Raspberry Syrup
From Cassell's dictionary of cookery, 1892
Serves 4
Time: half an hour from the time the syrup boils.
Presented as published in 1892. 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
218Calories
0 gProtein
56 gCarbs
0 gFat
Full nutrition (15 nutrients)
Calories218 kcal
Protein0 g
Carbohydrates56 g
Sugars57 g
Total Fat0.2 g
Sodium0.6 mg
Potassium1.1 mg
Calcium0.6 mg
Iron0 mg
Magnesium0.2 mg
Phosphorus0 mg
Zinc0 mg
Copper0 mg
Manganese0 mg
Water0 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 1485. The excerpt below is the record exactly as published.
Raspberry Syrup.— Pick some ripe juicy raspberries, bruise them thoroughly, and let them stand in a cool place for twenty-four hours. Strain off the juice, and boil it with half a pound of loaf sugar
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