Syrups for Canning
From Girl's home manual of cookery, home management, home nursing and laundry, 1913
Use Syrup I for peaches, pears, sweet plums, and cherries; Syrup II for watery and acid fruits; Syrup III for canning with evaporation.
Presented as published in 1913. 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
774Calories
0 gProtein
200 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories774 kcal
Protein0 g
Carbohydrates200 g
Fiber0 g
Sugars201 g
Total Fat0.6 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium34 mg
Potassium15 mg
Calcium34 mg
Iron0.1 mg
Magnesium11 mg
Phosphorus0 mg
Zinc0 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
Water1064 g
As published
This recipe was extracted from Girl's home manual of cookery, home management, home nursing and laundry (1913) by Annie Bessie Juniper, British Columbia. Ministry of Education, page 62. The excerpt below is the record exactly as published.
Syrups for Canning. Ee II. AD Wit 1 cup sugar. 1 cup Sugar. 1 cup) stgar. 1% cups water. 1 cup water. 2 cups water
Cook this with the app: pantry check, scaling, and the assistant.