Strawberry Syrup
From Mother's Cook Book: Containing Recipes for Every Day in the Week, Including .., 1902
Serve diluted with water and chilled.
Presented as published in 1902. 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
1730Calories
3 gProtein
461 gCarbs
2 gFat
Full nutrition (33 nutrients)
Calories1730 kcal
Protein2.9 g
Carbohydrates461 g
Fiber0 g
Sugars447 g
Total Fat2.1 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium343 mg
Potassium729 mg
Calcium148 mg
Iron1.1 mg
Magnesium62 mg
Phosphorus103 mg
Zinc2.9 mg
Copper0.2 mg
Manganese1.7 mg
Vitamin D0 mcg
Vitamin C268 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0 mg
Niacin (B3)0 mg
Folate0 mcg
Choline0 mg
Caffeine0 mg
Water534 g
As published
This recipe was extracted from Mother's Cook Book: Containing Recipes for Every Day in the Week, Including .. (1902) by Marion Harland, page 98. The excerpt below is the record exactly as published.
STRAWBERRY SYRUP. Take fine ripe strawberries, crash them in a cloth, and press the juice from them; to each pint of it put a pint of simple eyrap
Cook this with the app: pantry check, scaling, and the assistant.