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Raspberry Syrup
From The white ribbon cook book, 1894
Serves 7
Add a wineglassful to a glass of iced water. It is excellent.
Presented as published in 1894. 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
504Calories
6 gProtein
118 gCarbs
4 gFat
Full nutrition (34 nutrients)
Calories504 kcal
Protein5.5 g
Carbohydrates118 g
Fiber21 g
Sugars89 g
Total Fat4.1 g
Saturated Fat0.3 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0.2 g
Omega-30.1 g
Cholesterol0 mg
Sodium23 mg
Potassium934 mg
Calcium121 mg
Iron3.8 mg
Magnesium114 mg
Phosphorus149 mg
Zinc1.5 mg
Copper0.4 mg
Manganese3.1 mg
Vitamin D0 mcg
Vitamin C84 mg
Vitamin A19 mcg
Vitamin E3.6 mg
Vitamin K0 mcg
Vitamin B60.3 mg
Vitamin B120 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)0.5 mg
Niacin (B3)3.2 mg
Folate134 mcg
Choline0 mg
Caffeine0 mg
Water472 g
Estimated from matched ingredients across 7 servings.
As published
This recipe was extracted from The white ribbon cook book (1894) by Kathryn Armstrong, page 127. The excerpt below is the record exactly as published.
Raspberry Syrup — Fill a i^ -gallon fruit- jar with ripe red raspberries, pour over them good cider vinegar; cover tightly, and set away in a cool, dark place for a week. Put on the fire and let come to a scalding point, strain through a jelly bag; to the juice add pint for pint of sugar
Cook this with the app: pantry check, scaling, and the assistant.