vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Cream Nectar
From The standard book of recipes and housewife's guide, comprising as complete cook book, 1901
Serves 15
Presented as published in 1901. 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
667Calories
5 gProtein
161 gCarbs
3 gFat
Full nutrition (34 nutrients)
Calories667 kcal
Protein5.2 g
Carbohydrates161 g
Fiber2.8 g
Sugars121 g
Total Fat2.6 g
Saturated Fat0.5 g
Monounsaturated Fat0.6 g
Polyunsaturated Fat0.7 g
Omega-30 g
Cholesterol37 mg
Sodium588 mg
Potassium84 mg
Calcium168 mg
Iron17 mg
Magnesium17 mg
Phosphorus55 mg
Zinc0.4 mg
Copper0 mg
Manganese0.1 mg
Vitamin D0.2 mcg
Vitamin C0 mg
Vitamin A16 mcg
Vitamin E0.1 mg
Vitamin K0 mcg
Vitamin B60.1 mg
Vitamin B120.1 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)0.4 mg
Niacin (B3)4.2 mg
Folate73 mcg
Choline36 mg
Caffeine0 mg
Water213 g
Estimated from matched ingredients across 15 servings.
As published
This recipe was extracted from The standard book of recipes and housewife's guide, comprising as complete cook book (1901) by Johnson, Alice A.,, page 74. The excerpt below is the record exactly as published.
Cream Nectar. — To one gallon boiling water add four pounds granulated sugar and five ounces tartaric acid. Beat the v/hites of three eggs, and pour into a bottle with a little of the warm syrup; shake briskly, then pour it into the kettle of syrup, and stir it through well. Boil three minutes, removing the scum as it rises. Flavor with any preferred extract
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