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A Summer Drink
From The national course in home economics, 1917
Serves 8
Presented as published in 1917. 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
758Calories
4 gProtein
185 gCarbs
4 gFat
Full nutrition (34 nutrients)
Calories758 kcal
Protein4.1 g
Carbohydrates185 g
Fiber0 g
Sugars184 g
Total Fat3.6 g
Saturated Fat1 g
Monounsaturated Fat1.1 g
Polyunsaturated Fat0.6 g
Omega-30 g
Cholesterol116 mg
Sodium3935 mg
Potassium49 mg
Calcium23 mg
Iron0.7 mg
Magnesium5.8 mg
Phosphorus63 mg
Zinc0.4 mg
Copper0 mg
Manganese0 mg
Vitamin D0.6 mcg
Vitamin C0.3 mg
Vitamin A50 mcg
Vitamin E0.3 mg
Vitamin K0.1 mcg
Vitamin B60.1 mg
Vitamin B120.3 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.1 mg
Folate16 mcg
Choline92 mg
Caffeine0 mg
Water143 g
Estimated from matched ingredients across 8 servings.
As published
This recipe was extracted from The national course in home economics (1917) by Ruth Allen Beezley, page 244. The excerpt below is the record exactly as published.
A SUMMER DRINK. Take one quart of cold water, three and one-fourth pounds of white sugar, one teaspoonful of oil of lemon, one tablespoonful of flour beaten up with the whites of five eggs; mix together. Divide the syrup and add four ounces of carbonate of soda to one-half, which put in a bottle. Then add three ounces of tartaric acid
Cook this with the app: pantry check, scaling, and the assistant.