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A Summer Drink—No. 2
From The national course in home economics, 1917
Serves 20
Recipe by Mrs. Maggie Black.
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
122Calories
1 gProtein
31 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories122 kcal
Protein0.5 g
Carbohydrates31 g
Fiber0.3 g
Sugars30 g
Total Fat0.2 g
Saturated Fat0 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium15 mg
Potassium19 mg
Calcium15 mg
Iron0 mg
Magnesium5.7 mg
Phosphorus8.1 mg
Zinc0.1 mg
Copper0.1 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.5 mg
Folate29 mcg
Choline0.5 mg
Caffeine0 mg
Water473 g
Estimated from matched ingredients across 20 servings.
As published
This recipe was extracted from The national course in home economics (1917) by Ruth Allen Beezley, page 245. The excerpt below is the record exactly as published.
A SUMMER DRINK— No. 2. Take one-half bottle of Hire's Extract, three cupfuls of sugar, one- half tablespoonful of ginger, one cent's worth of yeast, two and one-half gallons of water
Cook this with the app: pantry check, scaling, and the assistant.