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Strawberry Syrup
From The century cook book, 1894
Serves 3
When served, reduce it to taste with water, set it on ice, and serve in small tumblers half filled.
Presented as published in 1894. 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
577Calories
1 gProtein
154 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories577 kcal
Protein1 g
Carbohydrates154 g
Fiber0 g
Sugars149 g
Total Fat0.7 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium114 mg
Potassium243 mg
Calcium49 mg
Iron0.4 mg
Magnesium21 mg
Phosphorus34 mg
Zinc1 mg
Copper0.1 mg
Manganese0.6 mg
Vitamin D0 mcg
Vitamin C89 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0 mg
Niacin (B3)0 mg
Folate0 mcg
Choline0 mg
Caffeine0 mg
Water178 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from The century cook book (1894) by Jennie A. Hansey, page 103. The excerpt below is the record exactly as published.
Strawberry Syrup. Take fine ripe strawberries, crush them in a cloth, and press the juice from them; to each pint of it put a pint of simple syrup
Cook this with the app: pantry check, scaling, and the assistant.