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Cream Nectar
From Handbook of practical cookery, 1886
Serves 14
Directions for use: Place two table-spoonfuls of the syrup in a glass filled two-thirds with cold water. Add as much carbonate of soda as will lie on a sixpence, stir until it effervesces, and drink at once.
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
752Calories
1 gProtein
194 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories752 kcal
Protein0.8 g
Carbohydrates194 g
Fiber0 g
Sugars194 g
Total Fat0.6 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium6 mg
Potassium5.7 mg
Calcium6.1 mg
Iron0.1 mg
Magnesium2 mg
Phosphorus0.1 mg
Zinc0 mg
Copper0 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C0.2 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
Water142 g
Estimated from matched ingredients across 14 servings.
As published
This recipe was extracted from Handbook of practical cookery (1886) by Matilda Lees Dods, page 161. The excerpt below is the record exactly as published.
Cream Nectar. — Six pounds sugar, four ounces tartaric acid, two quarts water, the whites of two eggs, one tea- spoonful essence of lem
Cook this with the app: pantry check, scaling, and the assistant.