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Chablis Cup
From The encyclopædia of practical cookery, 1890
Serves 2
Presented as published in 1890. 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
432Calories
4 gProtein
101 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories432 kcal
Protein3.8 g
Carbohydrates101 g
Fiber2.6 g
Sugars63 g
Total Fat1.4 g
Saturated Fat0.2 g
Monounsaturated Fat0.2 g
Polyunsaturated Fat0.5 g
Cholesterol0 mg
Sodium623 mg
Potassium87 mg
Calcium161 mg
Iron16 mg
Magnesium19 mg
Phosphorus37 mg
Zinc0.2 mg
Copper0 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.3 mg
Niacin (B3)4 mg
Folate64 mcg
Choline6.8 mg
Caffeine0 mg
Water441 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The encyclopædia of practical cookery (1890) by Theodore Francis Garrett, page 219. The excerpt below is the record exactly as published.
Chablis Cup. — (1) Put about live lumps of sugar into 1 pint of boiling water, with a little lemon-peel added. When the liquor is cold, add 1 wineglassful of dry sherry, lib. of ice, and a bottle of Chablis
Cook this with the app: pantry check, scaling, and the assistant.