vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Cream Nectar
From The Toronto Cook Book, 1915
Serves 7
Presented as published in 1915. 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
507Calories
1 gProtein
131 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories507 kcal
Protein0.9 g
Carbohydrates131 g
Fiber0.4 g
Sugars130 g
Total Fat0.5 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium14 mg
Potassium26 mg
Calcium17 mg
Iron0.2 mg
Magnesium5.6 mg
Phosphorus2.3 mg
Zinc0 mg
Copper0.1 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C7.6 mg
Vitamin A0.1 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
Folate1.6 mcg
Choline0.7 mg
Caffeine0 mg
Water424 g
Estimated from matched ingredients across 7 servings.
As published
This recipe was extracted from The Toronto Cook Book (1915) by Powell, E. J. Mrs.,d.b. 1853, page 30. The excerpt below is the record exactly as published.
Cream Nectar Dissolve two pounds of crushed sugar in three quarts of water; boil down to two quarts; drop in the white of an egg while boiling; then strain, and put in the tartaric acid; when cold drop in the lemon to your taste
Cook this with the app: pantry check, scaling, and the assistant.