Syrup for Water Ices
From The pudding and pastry book, 1900
Presented as published in 1900. 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
5255Calories
3 gProtein
1356 gCarbs
4 gFat
Full nutrition (33 nutrients)
Calories5255 kcal
Protein3.2 g
Carbohydrates1356 g
Fiber0 g
Sugars1358 g
Total Fat4.4 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium42 mg
Potassium37 mg
Calcium42 mg
Iron0.7 mg
Magnesium14 mg
Phosphorus0 mg
Zinc0.1 mg
Copper0.2 mg
Manganese0.1 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)0.1 mg
Niacin (B3)0 mg
Folate0 mcg
Choline0 mg
Caffeine0 mg
Water972 g
As published
This recipe was extracted from The pudding and pastry book (1900) by Elizabeth Douglas, page 34. The excerpt below is the record exactly as published.
yrup (F or Water Ices, etc.) 3 lbs. loaf sugar 1 quart water 1 dessert-spoon white of egg
Cook this with the app: pantry check, scaling, and the assistant.