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Acidulated Alkali
From The national course in home economics, 1917
Serves 1
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
466Calories
1 gProtein
122 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories466 kcal
Protein1.1 g
Carbohydrates122 g
Fiber2.8 g
Sugars116 g
Total Fat0.7 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0.1 g
Cholesterol0 mg
Sodium15546 mg
Potassium143 mg
Calcium34 mg
Iron0.7 mg
Magnesium11 mg
Phosphorus16 mg
Zinc0.1 mg
Copper0.1 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C53 mg
Vitamin A1 mcg
Vitamin E0.2 mg
Vitamin K0 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.1 mg
Folate11 mcg
Choline5.1 mg
Caffeine0 mg
Water325 g
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.
ACIDULATED ALKALI. Blend thoroughly two ounces of carbonate of soda, two ounces of tartaric acid and one-quarter of a pound of powdered loaf sugar. Flavor with essence of lemon
Cook this with the app: pantry check, scaling, and the assistant.