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Strawberry Syrup
From The national course in home economics, 1917
Serves 10
Recipe by Tillie Gary.
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
360Calories
3 gProtein
86 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories360 kcal
Protein3.3 g
Carbohydrates86 g
Fiber0 g
Sugars70 g
Total Fat1.3 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium19 mg
Potassium822 mg
Calcium101 mg
Iron1.3 mg
Magnesium69 mg
Phosphorus117 mg
Zinc0.6 mg
Copper0.2 mg
Manganese1.9 mg
Vitamin D0 mcg
Vitamin C304 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0 mg
Folate0 mcg
Choline0 mg
Caffeine0 mg
Water936 g
Estimated from matched ingredients across 10 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.
STRAWBERRY SYRUP. (For Flavoring and Coloring.) Put five quarts of clean ripe strawberries into a bowl, pour over them five quarts of cold water in which two ounces of tartaric acid have been mixed and let stand over night. Strain off the juice through a muslin PRESERVES, SPICED FRUITS, JELLIES AND JAMS, 359 bag and for each pint use one pound of loaf sugar
Cook this with the app: pantry check, scaling, and the assistant.