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A Fever Drink (1)
From The white ribbon cook book, 1894
Serves 3
Presented as published in 1894. 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
363Calories
8 gProtein
79 gCarbs
2 gFat
Full nutrition (33 nutrients)
Calories363 kcal
Protein8 g
Carbohydrates79 g
Fiber6.1 g
Sugars1.3 g
Total Fat2.5 g
Saturated Fat0.4 g
Monounsaturated Fat0.4 g
Polyunsaturated Fat0.9 g
Cholesterol0 mg
Sodium1075 mg
Potassium174 mg
Calcium312 mg
Iron32 mg
Magnesium31 mg
Phosphorus76 mg
Zinc0.4 mg
Copper0 mg
Manganese0.2 mg
Vitamin D0 mcg
Vitamin C23 mg
Vitamin A0.3 mcg
Vitamin E0.1 mg
Vitamin K0 mcg
Vitamin B60.2 mg
Vitamin B120 mcg
Thiamin (B1)0.7 mg
Riboflavin (B2)0.7 mg
Niacin (B3)8 mg
Folate131 mcg
Choline14 mg
Caffeine0 mg
Water421 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from The white ribbon cook book (1894) by Kathryn Armstrong, page 131. The excerpt below is the record exactly as published.
A Fever Drink (1) — A little tea sage, 2 sprigs of balm, a very small quantity of wood sorrel, a small lemon, 3 pints of boiling water
Cook this with the app: pantry check, scaling, and the assistant.