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Raspberry Syrup
From Miss Parloa's kitchen companion, 1887
Serves 16
An excellent drink can be made by mixing syrup with ice-water.
Presented as published in 1887. 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
569Calories
3 gProtein
142 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories569 kcal
Protein3.4 g
Carbohydrates142 g
Fiber0 g
Sugars106 g
Total Fat1.1 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0.2 g
Cholesterol0 mg
Sodium4.5 mg
Potassium624 mg
Calcium86 mg
Iron2.4 mg
Magnesium64 mg
Phosphorus111 mg
Zinc0.7 mg
Copper0.2 mg
Manganese1.3 mg
Vitamin D0 mcg
Vitamin C204 mg
Vitamin A10 mcg
Vitamin E0.8 mg
Vitamin K0 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.3 mg
Folate0 mcg
Choline0 mg
Caffeine0 mg
Water320 g
Estimated from matched ingredients across 16 servings.
As published
This recipe was extracted from Miss Parloa's kitchen companion (1887) by Maria Parloa, page 445. The excerpt below is the record exactly as published.
Raspberry Syrup. Use two quarts of sugar, three quarts of currants, four quarts of raspberries, and one quart of water
Cook this with the app: pantry check, scaling, and the assistant.