Syrups for Canned Fruit
From Canadian cook book, 1924
For sweet fruits, use 1 cup sugar to 2 cups water; for medium fruits, 1 cup sugar to 1 cup water; for acid fruits, 2 cups sugar to 1 cup water.
Presented as published in 1924. 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
2323Calories
0 gProtein
601 gCarbs
2 gFat
Full nutrition (33 nutrients)
Calories2323 kcal
Protein0 g
Carbohydrates601 g
Fiber0 g
Sugars602 g
Total Fat1.9 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium27 mg
Potassium19 mg
Calcium27 mg
Iron0.3 mg
Magnesium8.9 mg
Phosphorus0 mg
Zinc0.1 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
Water709 g
As published
This recipe was extracted from Canadian cook book (1924) by Nellie Lyle Pattinson, page 52. The excerpt below is the record exactly as published.
SYRUPS FOR CANNED FRUIT. 1. For sweet fruits — 1 c. sugar to 2 c. water. 2. For medium fruits — 1 c. sugar to 1 c. water. 3. For acid fruits — 2 c. sugar
Cook this with the app: pantry check, scaling, and the assistant.