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CLARET CUP
From The household (of the Detroit free press), 1886
Serves 3
Presented as published in 1886. 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
759Calories
3 gProtein
183 gCarbs
4 gFat
Full nutrition (33 nutrients)
Calories759 kcal
Protein3.4 g
Carbohydrates183 g
Fiber4.4 g
Sugars152 g
Total Fat4.4 g
Saturated Fat2.3 g
Monounsaturated Fat0.4 g
Polyunsaturated Fat0.4 g
Cholesterol0 mg
Sodium362 mg
Potassium121 mg
Calcium126 mg
Iron11 mg
Magnesium28 mg
Phosphorus45 mg
Zinc0.4 mg
Copper0.1 mg
Manganese0.3 mg
Vitamin D0 mcg
Vitamin C18 mg
Vitamin A0.8 mcg
Vitamin E0.1 mg
Vitamin K0 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.2 mg
Niacin (B3)2.8 mg
Folate53 mcg
Choline6.5 mg
Caffeine0 mg
Water165 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from The household (of the Detroit free press) (1886) by Goff, May Perrin,, page 389. The excerpt below is the record exactly as published.
CLARET CUP. Put into a bowl three bottles of soda-water and one bottle of claret. Pare a lemon very thin and grate a nutmeg; add to these, in a jug, one pound of loaf sugar, and pour over them one pint of boiling water
Cook this with the app: pantry check, scaling, and the assistant.