vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Cream Nectar
From The new practical housekeeping, 1890
Serves 7
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
769Calories
2 gProtein
194 gCarbs
2 gFat
Full nutrition (34 nutrients)
Calories769 kcal
Protein1.8 g
Carbohydrates194 g
Fiber0 g
Sugars194 g
Total Fat2 g
Saturated Fat0.4 g
Monounsaturated Fat0.5 g
Polyunsaturated Fat0.3 g
Omega-30 g
Cholesterol53 mg
Sodium26 mg
Potassium26 mg
Calcium14 mg
Iron0.4 mg
Magnesium3.7 mg
Phosphorus28 mg
Zinc0.2 mg
Copper0 mg
Manganese0 mg
Vitamin D0.3 mcg
Vitamin C0.3 mg
Vitamin A23 mcg
Vitamin E0.2 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120.1 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0 mg
Folate6.8 mcg
Choline42 mg
Caffeine0 mg
Water147 g
Estimated from matched ingredients across 7 servings.
As published
This recipe was extracted from The new practical housekeeping (1890) by Estelle Woods Wilcox, page 160. The excerpt below is the record exactly as published.
Cream Nectar, — Put into a porcelain kettle three pounds loaf sugar, two ounces tartaric acid and one quart water ; set on the fire, and when warm add the whites of two eggs beaten to a frothy stir it well for f^ few minutes but do not let boil. When cool, strain and. add a teaspoon essence of lemon
Cook this with the app: pantry check, scaling, and the assistant.