Raspberry Syrup
From Mother's Cook Book: Containing Recipes for Every Day in the Week, Including .., 1902
Presented as published in 1902. 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
258Calories
5 gProtein
58 gCarbs
1 gFat
Full nutrition (16 nutrients)
Calories258 kcal
Protein4.5 g
Carbohydrates58 g
Sugars12 g
Total Fat0.8 g
Sodium0 mg
Potassium701 mg
Calcium74 mg
Iron2 mg
Magnesium86 mg
Phosphorus124 mg
Zinc1 mg
Copper0.2 mg
Manganese2.2 mg
Vitamin C103 mg
Water385 g
As published
This recipe was extracted from Mother's Cook Book: Containing Recipes for Every Day in the Week, Including .. (1902) by Marion Harland, page 98. The excerpt below is the record exactly as published.
RASPBERRY SYRUP. Make as directed for strawberry. STRAWBERRY SHERBET. Take fourteen ounces of picked strawberries, crush them in a mortar, then add to them a quart of water; pour this into a basin, with a lemon sliced, and a teaspoonful of orange-flower water; let it remain for two or three hours. Put eighteen ounces of sugar into another basin, cover it with a cloth, through which pour the strawberry -juice; after as much has run through as will, gather up the cloth, and squeeze out as much juice as possible from it; when the Mother's Coos Book. 285 sugar is all dissolved, strain it again; set the vessel con- taining it on ice, until ready to serve. RASPBERRY VINEGAR. To four quarts red raspberries
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