Brandy
From Recipes compiled by the ladies of St. Mark's Guild, 1886, revised 1909, 1909
Presented as published in 1909. 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
13028Calories
9 gProtein
2819 gCarbs
12 gFat
Full nutrition (34 nutrients)
Calories13028 kcal
Protein8.7 g
Carbohydrates2819 g
Fiber0 g
Sugars2782 g
Total Fat12 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium36 mg
Potassium2263 mg
Calcium257 mg
Iron5.2 mg
Magnesium178 mg
Phosphorus349 mg
Zinc2.2 mg
Copper0.9 mg
Manganese5.3 mg
Vitamin D0 mcg
Vitamin C811 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0 mg
Niacin (B3)0.1 mg
Folate0 mcg
Choline0 mg
Caffeine0 mg
Alcohol296 g
Water1829 g
As published
This recipe was extracted from Recipes compiled by the ladies of St. Mark's Guild, 1886, revised 1909 (1909) by Utah) St. Mark's Guild (Salt Lake City, page 39. The excerpt below is the record exactly as published.
BRANDY “POE: ERUPT, GERMAN Put one quart brandy, three pounds crushed sugar in a three gallon jar with a small top. Prepare three pounds strawberries as for the table, add three pounds of sugar
Cook this with the app: pantry check, scaling, and the assistant.