vegetarianveganpescatariangluten-freedairy-freenut-freeegg-freesoy-freefish-freeshellfish-free
Raspberry Syrup
From Superior cook book, 1905
Serves 5
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
802Calories
2 gProtein
204 gCarbs
1 gFat
Full nutrition (16 nutrients)
Calories802 kcal
Protein1.8 g
Carbohydrates204 g
Sugars186 g
Total Fat0.9 g
Sodium1.8 mg
Potassium284 mg
Calcium31 mg
Iron0.9 mg
Magnesium35 mg
Phosphorus49 mg
Zinc0.4 mg
Copper0.1 mg
Manganese0.9 mg
Vitamin C41 mg
Water154 g
Estimated from matched ingredients across 5 servings.
As published
This recipe was extracted from Superior cook book (1905) by Grace Church (Ishpeming, Mich.), page 114. The excerpt below is the record exactly as published.
Raspberry Syrup. Mash the bei'ries and stand tlieni aside in a warm place for three days until fermentation has commenced. If tliis is omitted tl'.e raspberries will form a jelly and will not I'emain in a scmi-li(iuid as a syru]). To each quart of this juice allow two pounds of sugar
Cook this with the app: pantry check, scaling, and the assistant.