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Claret Cup I
From Boston Cooking-School cook book, 1896
Serves 5
Presented as published in 1896. 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
486Calories
2 gProtein
105 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories486 kcal
Protein1.6 g
Carbohydrates105 g
Fiber0.8 g
Sugars91 g
Total Fat0.8 g
Saturated Fat0.1 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0.1 g
Cholesterol0 mg
Sodium178 mg
Potassium216 mg
Calcium65 mg
Iron5.3 mg
Magnesium22 mg
Phosphorus38 mg
Zinc0.2 mg
Copper0 mg
Manganese0.2 mg
Vitamin D0 mcg
Vitamin C27 mg
Vitamin A2 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)1.4 mg
Folate35 mcg
Choline6.5 mg
Caffeine0 mg
Water415 g
Estimated from matched ingredients across 5 servings.
As published
This recipe was extracted from Boston Cooking-School cook book (1896) by Fannie Merritt Farmer, Lincoln, Mary Johnson Bailey "Mrs. D. A. Lincoln,", James B. Herndon , Herndon/Vehling Collection, Sam Sloan, D. A. Lincoln, page 20. The excerpt below is the record exactly as published.
CLARET CUP I 1 quart water 1 cup orange juice 2 cups sugar Juice 8 lemons 1 pint claret wine 1% cups boiling water 1 cup strawberry juice 12 sprigs fresh mint
Cook this with the app: pantry check, scaling, and the assistant.