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Raspberry Syrup
From The household gas cookery book, 1900
Serves 8
Presented as published in 1900. 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
573Calories
2 gProtein
146 gCarbs
1 gFat
Full nutrition (28 nutrients)
Calories573 kcal
Protein1.9 g
Carbohydrates146 g
Fiber0.7 g
Sugars137 g
Total Fat1.2 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Omega-30 g
Sodium7.3 mg
Potassium728 mg
Calcium61 mg
Iron0.8 mg
Magnesium69 mg
Phosphorus62 mg
Zinc0.8 mg
Copper0.1 mg
Manganese2.9 mg
Vitamin C23 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin B60.2 mg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.2 mg
Niacin (B3)2.4 mg
Folate5.5 mcg
Water25 g
Estimated from matched ingredients across 8 servings.
As published
This recipe was extracted from The household gas cookery book (1900) by Helen Edden, page 103. The excerpt below is the record exactly as published.
Raspberry Syrup. — Put any desired quantity of fruit into a tin or basin, and reduce it to a mash; cover with a cloth or piece of paper to keep out any dust or dirt, and put it into a warm place for three or four days, or until a fermentation has commenced, so as to. destroy the mucilage, or the syrup would become a jelly in the bottle. Filter the juice through a flannel bag and let it clear. To a pint of filtered juice add two pounds of powdered loaf-sugar
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