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Syrup Clarified for Keeping
From Cassell's dictionary of cookery, 1892
Serves 2
This syrup will keep for some weeks.
Presented as published in 1892. 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
909Calories
3 gProtein
226 gCarbs
3 gFat
Full nutrition (34 nutrients)
Calories909 kcal
Protein3.2 g
Carbohydrates226 g
Fiber0 g
Sugars226 g
Total Fat3.1 g
Saturated Fat0.8 g
Monounsaturated Fat0.9 g
Polyunsaturated Fat0.5 g
Omega-30 g
Cholesterol93 mg
Sodium41 mg
Potassium40 mg
Calcium20 mg
Iron0.6 mg
Magnesium4.9 mg
Phosphorus50 mg
Zinc0.3 mg
Copper0 mg
Manganese0 mg
Vitamin D0.5 mcg
Vitamin C0 mg
Vitamin A40 mcg
Vitamin E0.3 mg
Vitamin K0.1 mcg
Vitamin B60 mg
Vitamin B120.2 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0 mg
Folate12 mcg
Choline74 mg
Caffeine0 mg
Water137 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 1955. The excerpt below is the record exactly as published.
Syrup Clarified for Keeping.— Allow half a pint of water to a pound of refined loaf I sugar, and the white of an egg to four pounds I of sugar
Cook this with the app: pantry check, scaling, and the assistant.