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Raspberry Syrup
From The national course in home economics, 1917
Serves 2
Recipe by Alice Yeomans.
Presented as published in 1917. 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
476Calories
5 gProtein
114 gCarbs
1 gFat
Full nutrition (16 nutrients)
Calories476 kcal
Protein4.5 g
Carbohydrates114 g
Sugars69 g
Total Fat1 g
Sodium0.6 mg
Potassium702 mg
Calcium74 mg
Iron2.1 mg
Magnesium86 mg
Phosphorus124 mg
Zinc1 mg
Copper0.2 mg
Manganese2.2 mg
Vitamin C103 mg
Water385 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The national course in home economics (1917) by Ruth Allen Beezley, page 253. The excerpt below is the record exactly as published.
RASPBERRY SYRUP. (For Flavoring and Coloring.) Put as many quarts of raspberries into a granite saucepan as desired, press gently, sprinkle with little sugar and let remain a good half day. Pass the juice through a muslin bag, measure, and pour it into a preserv- ing kettle and to each cupful of the juice add four ounces of sugar
Cook this with the app: pantry check, scaling, and the assistant.