Cider Cup
From Prestcold cold cookery, 1930
Presented as published in 1930. 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
7032Calories
0 gProtein
1813 gCarbs
6 gFat
Full nutrition (33 nutrients)
Calories7032 kcal
Protein0.5 g
Carbohydrates1813 g
Fiber0.3 g
Sugars1811 g
Total Fat6 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0.1 g
Cholesterol0 mg
Sodium116 mg
Potassium134 mg
Calcium51 mg
Iron3.1 mg
Magnesium14 mg
Phosphorus14 mg
Zinc0.4 mg
Copper0.1 mg
Manganese0.4 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 mg
Riboflavin (B2)0 mg
Niacin (B3)0.5 mg
Folate8 mcg
Choline0.8 mg
Caffeine0 mg
Water255 g
As published
This recipe was extracted from Prestcold cold cookery (1930) by Pressed Steel Co. Ltd, page 13. The excerpt below is the record exactly as published.
CIDER CUP 14 pints cider . | gill boiling water 14 pints soda water Rind and juice of lemon 4 wineglass sherry Nutmeg 4 |b. sugar ' Slices of lemon for serving
Cook this with the app: pantry check, scaling, and the assistant.