Sugar Syrup
From Fifty-two Sunday dinners, 1913
Presented as published in 1913. 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
1123Calories
5 gProtein
290 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories1123 kcal
Protein5.4 g
Carbohydrates290 g
Fiber38 g
Sugars201 g
Total Fat1.4 g
Saturated Fat0.1 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0.1 g
Cholesterol0 mg
Sodium23 mg
Potassium771 mg
Calcium592 mg
Iron3 mg
Magnesium83 mg
Phosphorus76 mg
Zinc0.9 mg
Copper0.4 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C490 mg
Vitamin A76 mcg
Vitamin E0.9 mg
Vitamin K0 mcg
Vitamin B60.6 mg
Vitamin B120 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)0.3 mg
Niacin (B3)3.2 mg
Folate108 mcg
Choline0 mg
Caffeine0 mg
Water616 g
As published
This recipe was extracted from Fifty-two Sunday dinners (1913) by Elizabeth O. Hiller, page 61. The excerpt below is the record exactly as published.
sugar syrup. Serve cold with thick cream sweetened, and flavored with nutmeg. SUGAR SYRUP Cook one cup sugar and one and one-half cups water ten min- utes. Add two thin shavings of orange rind
Cook this with the app: pantry check, scaling, and the assistant.