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Raspberry Syrup
From Handbook of practical cookery, 1886
Serves 10
Presented as published in 1886. 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
156Calories
3 gProtein
35 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories156 kcal
Protein2.7 g
Carbohydrates35 g
Fiber0 g
Sugars7.3 g
Total Fat0.5 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium2.8 mg
Potassium426 mg
Calcium47 mg
Iron1.2 mg
Magnesium53 mg
Phosphorus75 mg
Zinc0.6 mg
Copper0.2 mg
Manganese1.3 mg
Vitamin D0 mcg
Vitamin C63 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
Water328 g
Estimated from matched ingredients across 10 servings.
As published
This recipe was extracted from Handbook of practical cookery (1886) by Matilda Lees Dods, page 161. The excerpt below is the record exactly as published.
Raspberry Syrup.— Six pounds raspberries, one quart of water, two ounces of tartaric acid
Cook this with the app: pantry check, scaling, and the assistant.