Syrup for Canned Fruit
From Foods that will win the war, 1918
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
924Calories
0 gProtein
251 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories924 kcal
Protein0 g
Carbohydrates251 g
Fiber0 g
Sugars251 g
Total Fat0.7 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium210 mg
Potassium5.6 mg
Calcium50 mg
Iron0 mg
Magnesium5.6 mg
Phosphorus0 mg
Zinc1.4 mg
Copper0 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)0.2 mg
Riboflavin (B2)0 mg
Niacin (B3)0 mg
Folate0 mcg
Choline0 mg
Caffeine0 mg
Water311 g
As published
This recipe was extracted from Foods that will win the war (1918) by Charles Houston Goudiss, page 28. The excerpt below is the record exactly as published.
SYRUP FOR CANNED FRUIT 1 cup corn syrup 1 cup water
Cook this with the app: pantry check, scaling, and the assistant.