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Claret Fizz
From The encyclopædia of practical cookery, 1890
Serves 1
Presented as published in 1890. 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
24Calories
0 gProtein
2 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories24 kcal
Protein0 g
Carbohydrates1.7 g
Fiber0 g
Sugars0.9 g
Total Fat0 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium1.5 mg
Potassium1.5 mg
Calcium1 mg
Iron0 mg
Magnesium2.5 mg
Phosphorus0 mg
Zinc0 mg
Copper0 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C0.4 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 mg
Folate0 mcg
Choline0 mg
Caffeine0 mg
Water46 g
As published
This recipe was extracted from The encyclopædia of practical cookery (1890) by Theodore Francis Garrett, page 382. The excerpt below is the record exactly as published.
Claret Fizz.— Put 1 wineglassful of Claret into a tumbler with a few lumps of ice, shake them round for a minute or | Claret — continued. two, pour the Claret into a larger glass, pour in a bottle of lemonade
Cook this with the app: pantry check, scaling, and the assistant.