Syrup of Granada (Almibar de Granada)
From The European cookbook for American homes (from Italy, Spain, Portugal and France), 1936
Serve with puddings, or pour over small cakes.
Presented as published in 1936. 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
872Calories
18 gProtein
196 gCarbs
12 gFat
Full nutrition (33 nutrients)
Calories872 kcal
Protein18 g
Carbohydrates196 g
Fiber42 g
Sugars144 g
Total Fat12 g
Saturated Fat1.3 g
Monounsaturated Fat1 g
Polyunsaturated Fat0.8 g
Cholesterol0 mg
Sodium32 mg
Potassium2478 mg
Calcium105 mg
Iron3.2 mg
Magnesium126 mg
Phosphorus378 mg
Zinc3.7 mg
Copper1.7 mg
Manganese1.2 mg
Vitamin D0 mcg
Vitamin C107 mg
Vitamin A0 mcg
Vitamin E6.3 mg
Vitamin K172 mcg
Vitamin B60.8 mg
Vitamin B120 mcg
Thiamin (B1)0.7 mg
Riboflavin (B2)0.6 mg
Niacin (B3)3.1 mg
Folate399 mcg
Choline80 mg
Caffeine0 mg
Water818 g
As published
This recipe was extracted from The European cookbook for American homes (from Italy, Spain, Portugal and France) (1936) by Brown, Cora Lovisa Brackett Mrs., page 81. The excerpt below is the record exactly as published.
SYRUP OF GRANADA (Almibar de Granada) 6 pomegranates Granulated sugar as needed
Cook this with the app: pantry check, scaling, and the assistant.