Estimated Nutrition (whole recipe, rough)
Counts 2 of 4 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 2 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Syrup | not in our table | 0 |
| Water | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- four quarts of syrup
- four quarts
- four pounds of sugar
- three pounds of loaf sugar to one quart of lemon
- one ounce of isinglass dissolved in a pint of water
- a pint of water
- ten glasses of water to each pound of sugar
- one quart of lemon
- two ponnds c^ sogir broken md dariied to cadi quart
Directions
Make four quarts of syrup, with ten glasses of water to each pound of sugar; boil the thin rinds of a dozen lemons in four quarts and a pint of water ; when boiled, strain this through a tamis, squeeze the juice of the lemons, and strain it ; then add the syrup, or four pounds of sugar, which you please, and boil till a fine syrup ; next let it cool, and bottle for use.
SYBOP D^OBANGB OU CITEON.
Put three pounds of loaf sugar to one quart of lemon or orange juice — Seville oranges are the best — ^put them into an earthen jar, and set it into a pan of cold water; let it boil until quite clear, strain it well when done, and bottle for use. Cork it dose.
This syrup is very good for making orange or lemon jelly, or lemonade. The jelly is made by adding one ounce of isinglass dissolved in a pint of water ; and putting the syrup to your
*. X wtH ndkr a cor, iae jdhr. When oold>
tvo pints of npe i«i|>bcnkB» then let them sccep jbor or nr^ dars in sUoDg Tin^ar ; stnzn it offvrdsoat sqiMczmsr it» add two ponnds c^ sogir broken md dariied to cadi quart ; let ii simmer vcfT gench- <» a slow fire, stbring it to mix the sosar vdl with the Tincgar ; when it boils^ stzain through a tamis» and when odd, bottle it for use. Yoa can add half the quantity of Tinegar totheraspbenriesy andl^ it steep three or four days; then aqneeae throogh a tamis. This win be good, but not as dear, and will answer for present nse.