vegetarianveganpescatariangluten-freedairy-freenut-freeegg-freesoy-freefish-freeshellfish-free
Cool Cup
From Cassell's dictionary of cookery, 1892
Serves 1
Sufficient for a one-quart cup.
Presented as published in 1892. 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
658Calories
2 gProtein
158 gCarbs
5 gFat
Full nutrition (33 nutrients)
Calories658 kcal
Protein2 g
Carbohydrates158 g
Fiber5.4 g
Sugars145 g
Total Fat5.3 g
Saturated Fat3.3 g
Monounsaturated Fat0.4 g
Polyunsaturated Fat0.1 g
Cholesterol0 mg
Sodium163 mg
Potassium225 mg
Calcium54 mg
Iron1.2 mg
Magnesium35 mg
Phosphorus48 mg
Zinc0.4 mg
Copper0.2 mg
Manganese0.5 mg
Vitamin D0 mcg
Vitamin C53 mg
Vitamin A1.6 mcg
Vitamin E0.2 mg
Vitamin K0 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0 mg
Niacin (B3)0.3 mg
Folate21 mcg
Choline7.5 mg
Caffeine0 mg
Water135 g
As published
This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 406. The excerpt below is the record exactly as published.
Cool Cup, A. — Rub five ounces of loaf sugar upon the rind of a large, fresh lemon. Poui- over it a bottle of cider, the juice of the lemon, half a nutmeg grated, and a tumblerful of sherry. Stir it until the sugar is dissolved, and put on it a spiig of borage, thyme, or mint
Cook this with the app: pantry check, scaling, and the assistant.