vegetarianveganpescatariangluten-freedairy-freenut-freeegg-freesoy-freefish-freeshellfish-free
Syrup for Water Ices
From Cookery for every household, 1914
Serves 2
Sufficient for about 1.5 pints syrup.
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
448Calories
0 gProtein
116 gCarbs
0 gFat
Full nutrition (34 nutrients)
Calories448 kcal
Protein0.2 g
Carbohydrates116 g
Fiber0.2 g
Sugars114 g
Total Fat0.5 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Omega-30 g
Cholesterol0 mg
Sodium8.7 mg
Potassium56 mg
Calcium11 mg
Iron0.1 mg
Magnesium5.7 mg
Phosphorus4 mg
Zinc0 mg
Copper0 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C19 mg
Vitamin A0 mcg
Vitamin E0.1 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0 mg
Folate10 mcg
Choline2.6 mg
Caffeine0 mg
Water283 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 772. The excerpt below is the record exactly as published.
Syrup for Water Ices 1 pt. water. | lb. loaf sugar. The juice of \ lemon
Cook this with the app: pantry check, scaling, and the assistant.