Sirup

Ingredients

• Boil one cup of sugar
• and one third cup of water

Method

1. 1

   Boil one cup of sugar and one third cup of water for 3 minutes.

2. 2

   Pour over fruit.

Nutrition per serving

As published

This recipe was extracted from Principles of cooking (1914) by Emma Conley, page 21. The excerpt below is the record exactly as published.

sirup. 56 FRUITS AND GREEN VEGETABLES U. S. Department of Agriculture Office of Experiment Stations A. C. True: Director Prepared by CG. F. LANGWORTHY Expert in Charge of Nutrition Investigations COMPOSITION OF FOOD MATERIALS. POLO TES. OR a eae é Fat Carbohydrates GRAPES EDIBLE PORTION (7. Gt ) Basi; SOD) , ss vs a 455 CALORIES PER POUND CANNED FRUIT Water:7/7.2 ~~ Protein: 0. ie eee eg en eel Fueu_vatue: hydrates: 21.1 405 cacories PER POUND GRAPE JUICE Water: 79.2 ES] ao Fuel Value Water Ke Sq.!In.Equals RAISINS 1000 Calories EDIBLE PORTION 2 Protein:2.6 PETE FRAP Ew BRP E Se Pe Wee SEG8 1) beer cOsre Kew Seel\es~ SF hydrates: 76.1 Fue. vaAtue: 1560 catories PER POUND FRUIT JELLY Carbo- Water:21.0 hydrates :20.3 . pe a OK Carbo- at ea ela hydrates:/8:3° [2 3 ! FuEL VALUE: ‘1415 catories . PER POUND | . COMPOSITION OF FRUITS. FRUITS AND GREEN VEGETABLES a7 U.S. Department of Agriculture Office of Experiment Stations A. C. True: Director Prepared by C. F. LANGWORTHY Expert in Charge of Nutrition Investigations oN OF Stead siden ERIALS. earn Fat earbohviate. APPLE EDIBLE PORTION Carbohydrates: 14, > Fue 285 cacories VALUE: PER POUND STRAWBERRY ED!BLE PORTION Water:90.4 175 cacories PER POUND a) Fuel Value aoe Xe S9.1n. Equals Water 1000 Calories DRIED FIG EDIBLE PORTION Carbohydrates:74.2- : — Fue 1435 cacories VALUE: PER POUND BANANA EDIBLE PORTION Protein:1|.3 Fat:0.6 Ash:0.8 445 CALORIES PER POUND COMPOSITION OF FRUITS. 58 FRUITS AND GREEN VEGETABLES Sirup. — Boil one cup of sugar and one third cup of water

Cook this with the app: pantry check, scaling, and the assistant.