Uncooked Sugar Syrup
From Gancel's culinary encyclopedia of modern cooking, 1920
Hot syrup made with the same quantity will measure 32 degrees.
Presented as published in 1920. 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
3493Calories
0 gProtein
904 gCarbs
3 gFat
Full nutrition (15 nutrients)
Calories3493 kcal
Protein0 g
Carbohydrates904 g
Sugars905 g
Total Fat2.9 g
Sodium9.1 mg
Potassium18 mg
Calcium9.1 mg
Iron0.5 mg
Magnesium2.7 mg
Phosphorus0 mg
Zinc0.1 mg
Copper0.1 mg
Manganese0 mg
Water0.2 g
As published
This recipe was extracted from Gancel's culinary encyclopedia of modern cooking (1920) by J. Gancel, page 224. The excerpt below is the record exactly as published.
uncooked sugar syrup use 2 lbs. of sugar and 1 qt. water
Cook this with the app: pantry check, scaling, and the assistant.