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A Fever Drink (2)
From The white ribbon cook book, 1894
Serves 4
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
78Calories
3 gProtein
11 gCarbs
4 gFat
Full nutrition (34 nutrients)
Calories78 kcal
Protein2.6 g
Carbohydrates11 g
Fiber4.6 g
Sugars1.4 g
Total Fat3.7 g
Saturated Fat0.3 g
Monounsaturated Fat2.3 g
Polyunsaturated Fat0.9 g
Omega-30 g
Cholesterol0 mg
Sodium13 mg
Potassium115 mg
Calcium65 mg
Iron0.6 mg
Magnesium32 mg
Phosphorus53 mg
Zinc0.4 mg
Copper0.2 mg
Manganese0.2 mg
Vitamin D0 mcg
Vitamin C32 mg
Vitamin A0.8 mcg
Vitamin E1.9 mg
Vitamin K0.2 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.7 mg
Folate8 mcg
Choline8.5 mg
Caffeine0 mg
Water376 g
Estimated from matched ingredients across 4 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 (2) — One oz. pearl barley, 3 pints water, 1 oz. sweet almonds, a piece of lemon peel, a little syrup of lemons and capil- laire
Cook this with the app: pantry check, scaling, and the assistant.