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Rose Syrup
From Cassell's dictionary of cookery, 1892
Serves 6
Time to boil the syrup is about half an hour.
Presented as published in 1892. 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
647Calories
0 gProtein
153 gCarbs
1 gFat
Full nutrition (34 nutrients)
Calories647 kcal
Protein0.4 g
Carbohydrates153 g
Fiber0 g
Sugars152 g
Total Fat0.9 g
Saturated Fat0.1 g
Monounsaturated Fat0.2 g
Polyunsaturated Fat0.1 g
Cholesterol9.2 mg
Sodium8 mg
Potassium12 mg
Calcium3.7 mg
Iron0.2 mg
Magnesium1.3 mg
Phosphorus8.1 mg
Zinc0.1 mg
Copper0 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C0.2 mg
Vitamin A0.1 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.1 mg
Folate2.5 mcg
Choline3.8 mg
Caffeine0 mg
Alcohol6.2 g
Water15 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 1603. The excerpt below is the record exactly as published.
the strained juice and thin rind of a fresh lemon, two pounds of loaf sugar, and three or four drops of vanilla. Boil the sauce quickly until it forms a thick rose-coloured sjTup, then strain it, and when it is cold mix with it a quarter of a pint of brandy
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