vegetarianveganpescatariangluten-freedairy-freenut-freeegg-freesoy-freefish-freeshellfish-free
Cider Cup
From The housewife's referee, 1898
Serves 3
Presented as published in 1898. 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
568Calories
1 gProtein
116 gCarbs
0 gFat
Full nutrition (34 nutrients)
Calories568 kcal
Protein0.6 g
Carbohydrates116 g
Fiber0 g
Sugars112 g
Total Fat0.4 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium511 mg
Potassium121 mg
Calcium25 mg
Iron0.9 mg
Magnesium16 mg
Phosphorus19 mg
Zinc0.2 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C2.7 mg
Vitamin A18 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.2 mg
Folate1.6 mcg
Choline3.9 mg
Caffeine0 mg
Alcohol14 g
Water320 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from The housewife's referee (1898) by Harriet Anne de Salis, University of Leeds Library, page 168. The excerpt below is the record exactly as published.
Cider Cup. — Take one bottle of cider (the Suffolk cider is first rate), one glass of ginger brandy, one of sherry, twelve lumps of sugar, a little borage, and some chipped ice. Just before serving, add two bottles of salutaris water ; sometimes a bottle of ginger beer is added
Cook this with the app: pantry check, scaling, and the assistant.