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Strawberry Syrup
From The Swedish, French, American cook book, 1918
Serves 3
Presented as published in 1918. 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
625Calories
2 gProtein
157 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories625 kcal
Protein1.9 g
Carbohydrates157 g
Fiber0 g
Sugars148 g
Total Fat1.1 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium3.7 mg
Potassium486 mg
Calcium54 mg
Iron0.8 mg
Magnesium39 mg
Phosphorus69 mg
Zinc0.4 mg
Copper0.1 mg
Manganese1.1 mg
Vitamin D0 mcg
Vitamin C179 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
Water351 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from The Swedish, French, American cook book (1918) by Hammond, Maria Mathilda (Ericsson) Mrs., page 623. The excerpt below is the record exactly as published.
Strawberry Syrup ( Sirop de Fraises ) Put strawberries on the stove. To each quart of them add one cup water, let cook until well done, then put in a cheese¬ cloth and strain slowly through. When all the juice is out of the berries, measure; to each quart of juice take one pint of sugar
Cook this with the app: pantry check, scaling, and the assistant.