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Raspberry Syrup
From The complete cook book, 1900
Serves 2
Serve diluted with water and ice.
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
853Calories
2 gProtein
218 gCarbs
2 gFat
Full nutrition (32 nutrients)
Calories853 kcal
Protein1.6 g
Carbohydrates218 g
Fiber6 g
Sugars210 g
Total Fat1.8 g
Saturated Fat0.1 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Omega-30 g
Cholesterol0 mg
Sodium7.6 mg
Potassium262 mg
Calcium36 mg
Iron1.2 mg
Magnesium33 mg
Phosphorus42 mg
Zinc0.5 mg
Copper0.1 mg
Manganese0.9 mg
Vitamin D0 mcg
Vitamin C25 mg
Vitamin A5.6 mcg
Vitamin E1 mg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.9 mg
Folate39 mcg
Caffeine0 mg
Water119 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The complete cook book (1900) by Rees, Jennie Day Mrs., page 154. The excerpt below is the record exactly as published.
RASPBERRY SYRUP. For this purpose never use other than the red rasp- berry." Get some nice ripe berries, put them, after care- fully looking them over, into a large crock and bruise them well. Let them stand, well covered, in a cool place over night. In the morning press out the juice, but do not press too thoroughly, as the same berries can be used in making raspberry vinegar. To a pint of the strained juice thus obtained, allow a pint of granu- lated suga
Cook this with the app: pantry check, scaling, and the assistant.