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Cream of Tartar, To Drink
From Cassell's dictionary of cookery, 1892
Serves 5
Sufficient for two quarts.
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
528Calories
10 gProtein
111 gCarbs
6 gFat
Full nutrition (33 nutrients)
Calories528 kcal
Protein10 g
Carbohydrates111 g
Fiber4.6 g
Sugars33 g
Total Fat5.6 g
Saturated Fat1.5 g
Monounsaturated Fat1.8 g
Polyunsaturated Fat1.3 g
Cholesterol88 mg
Sodium921 mg
Potassium1083 mg
Calcium262 mg
Iron27 mg
Magnesium28 mg
Phosphorus122 mg
Zinc0.8 mg
Copper0.1 mg
Manganese0.3 mg
Vitamin D0.2 mcg
Vitamin C1.5 mg
Vitamin A1.2 mcg
Vitamin E0.3 mg
Vitamin K0.1 mcg
Vitamin B60.2 mg
Vitamin B120.3 mcg
Thiamin (B1)0.7 mg
Riboflavin (B2)0.7 mg
Niacin (B3)7.2 mg
Folate126 mcg
Choline47 mg
Caffeine0 mg
Water315 g
Estimated from matched ingredients across 5 servings.
As published
This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 426. The excerpt below is the record exactly as published.
Cream of Tartar, To Drink.— Put an ounce of cream of tartar, the rind and juice of two lemons, and a quarter of a pound of sifted sugar into a jug. Pour over them two quarts of boiling water
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