Raspberry Syrup
From The Dudley book of cookery and household recipes, 1909
Excellent to serve with ices and puddings.
Presented as published in 1909. 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
1570Calories
5 gProtein
397 gCarbs
2 gFat
Full nutrition (16 nutrients)
Calories1570 kcal
Protein4.6 g
Carbohydrates397 g
Sugars352 g
Total Fat1.9 g
Sodium3.4 mg
Potassium714 mg
Calcium78 mg
Iron2.2 mg
Magnesium88 mg
Phosphorus125 mg
Zinc1 mg
Copper0.3 mg
Manganese2.3 mg
Vitamin C104 mg
Water388 g
As published
This recipe was extracted from The Dudley book of cookery and household recipes (1909) by Dudley, Georgiana Elizabeth Ward Countess of, page 61. The excerpt below is the record exactly as published.
the raspberries a little, and put on a clear fire to gently draw out the juice. Let it simmer for about half to three-quarters of an hour, then strain through a hair sieve, and to each pint of juice allow three-quarters of a pound of crushed sugar and CURRANT SYRUP Red and White RASPBERRY SYRUP
Cook this with the app: pantry check, scaling, and the assistant.