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Winter Fruit Syrup
From The farm cook & rule book, 1923
Serves 1
Presented as published in 1923. 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
454Calories
0 gProtein
117 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories454 kcal
Protein0 g
Carbohydrates117 g
Fiber0 g
Sugars113 g
Total Fat0.3 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium90 mg
Potassium78 mg
Calcium8.4 mg
Iron0.1 mg
Magnesium2.8 mg
Phosphorus0 mg
Zinc0 mg
Copper0 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C62 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
Water229 g
As published
This recipe was extracted from The farm cook & rule book (1923) by Nell Beaubien Nichols, page 30. The excerpt below is the record exactly as published.
Winter Fruit Syrup Add 1 cupful of the juice from canned apricots, peaches, strawberries or other canned fruit to V2 cupful of sugar
Cook this with the app: pantry check, scaling, and the assistant.