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Table Syrup

Name: Table Syrup
Yield: 2 servings
Ingredients: 2 cups brown sugar; 2 cups water; 1 teaspoon vanilla

From The Institute cook book, 1913

Serves 2

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

843Calories

0 gProtein

216 gCarbs

0 gFat

Full nutrition (33 nutrients)

Calories843 kcal

Protein0.3 g

Carbohydrates216 g

Fiber0 g

Sugars214 g

Total Fat0 g

Saturated Fat0 g

Monounsaturated Fat0 g

Polyunsaturated Fat0 g

Cholesterol0 mg

Sodium69 mg

Potassium298 mg

Calcium190 mg

Iron1.6 mg

Magnesium22 mg

Phosphorus8.9 mg

Zinc0.1 mg

Copper0.1 mg

Manganese0.1 mg

Vitamin D0 mcg

Vitamin C0 mg

Vitamin A0 mcg

Vitamin E0 mg

Vitamin K0 mcg

Vitamin B60.1 mg

Vitamin B120 mcg

Thiamin (B1)0 mg

Riboflavin (B2)0 mg

Niacin (B3)0.3 mg

Folate2.2 mcg

Choline5.1 mg

Caffeine0 mg

Water241 g

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from The Institute cook book (1913) by Helen Cramp, page 93. The excerpt below is the record exactly as published.

TABLE SYRUP 2 cups brown sugar 2 oups water 1 teaspoon vanilla

Cook this with the app: pantry check, scaling, and the assistant.