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Strawberry Syrup
From The household cook book, 1902
Serves 4
Pineapple Syrup can be prepared by gradually adding strained pineapple juice to the syrup instead of the strawberry juice.
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
99Calories
1 gProtein
24 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories99 kcal
Protein0.7 g
Carbohydrates24 g
Fiber0 g
Sugars20 g
Total Fat0.2 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium14 mg
Potassium198 mg
Calcium19 mg
Iron0.5 mg
Magnesium14 mg
Phosphorus26 mg
Zinc0.1 mg
Copper0 mg
Manganese0.4 mg
Vitamin D0 mcg
Vitamin C97 mg
Vitamin A1.2 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
Water210 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from The household cook book (1902) by Smiley, James B[ethuel],, page 426. The excerpt below is the record exactly as published.
STRAWBERRY SYRUP.— Wash the strawberries, and strain through a jelly bag; prepare a syruj) and bring it to the " soft ball degree " as directed in " Candy Making," and to each pint of the syrup add 1 pint of the strawberry juice
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