vegetarianveganpescatariangluten-freedairy-freenut-freeegg-freesoy-freefish-freeshellfish-free
Syrup for Bottled Fruits
From Cookery for every household, 1914
Serves 2
This syrup is used for bottling fruits instead of just water.
Presented as published in 1914. 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
437Calories
0 gProtein
113 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories437 kcal
Protein0 g
Carbohydrates113 g
Fiber0 g
Sugars113 g
Total Fat0.4 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium15 mg
Potassium7 mg
Calcium15 mg
Iron0.1 mg
Magnesium5.1 mg
Phosphorus0 mg
Zinc0 mg
Copper0.1 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C0 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
Water473 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Cookery for every household (1914) by Florence B. Jack, page 766. The excerpt below is the record exactly as published.
Syrup for Bottled Fruits Sometimes it is desirable to bottle the fruit in syrup instead of water only. The following is a good recipe : To every quart of water allow | lb. of the best cane sugar
Cook this with the app: pantry check, scaling, and the assistant.