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Strawberry Syrup
From Harper's cook book encyclopædia, 1902
Serves 8
Preserves the fresh strawberry odor and flavors ice-cream delightfully.
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
727Calories
0 gProtein
188 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories727 kcal
Protein0 g
Carbohydrates188 g
Fiber0 g
Sugars188 g
Total Fat0.5 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium20 mg
Potassium25 mg
Calcium2.6 mg
Iron0.3 mg
Magnesium0.8 mg
Phosphorus0 mg
Zinc0 mg
Copper0 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C38 mg
Vitamin A1.5 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
Water164 g
Estimated from matched ingredients across 8 servings.
As published
This recipe was extracted from Harper's cook book encyclopædia (1902), page 29. The excerpt below is the record exactly as published.
Strawberry Syrup. — Make a syr- up in the proportion of 3 lbs. of sugar to half a pint of water. Boil and skim until clear. Allow two and a half pints of strained ' strawberry- ju
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