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Cider Cup
From The household gas cookery book, 1900
Serves 4
Best served chilled.
Presented as published in 1900. 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
53Calories
1 gProtein
14 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories53 kcal
Protein0.7 g
Carbohydrates14 g
Fiber1.6 g
Sugars11 g
Total Fat0.2 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium23 mg
Potassium111 mg
Calcium30 mg
Iron0.3 mg
Magnesium7.7 mg
Phosphorus14 mg
Zinc0.2 mg
Copper0 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C40 mg
Vitamin A0.3 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.2 mg
Folate14 mcg
Choline1.3 mg
Caffeine0 mg
Water150 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from The household gas cookery book (1900) by Helen Edden, page 102. The excerpt below is the record exactly as published.
Cider Cup.— Cut into slices one lemon and one orange. Place in a glass jug with two tablespoonfuls of sugar. Add a pint of Herefordshire cyder and a bottle of soda water
Cook this with the app: pantry check, scaling, and the assistant.