vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Cream, Soda
From Cassell's dictionary of cookery, 1892
Serves 8
Sufficient for two tablespoonfuls for a tumbler.
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
682Calories
2 gProtein
170 gCarbs
2 gFat
Full nutrition (34 nutrients)
Calories682 kcal
Protein2.4 g
Carbohydrates170 g
Fiber0 g
Sugars170 g
Total Fat2.3 g
Saturated Fat0.6 g
Monounsaturated Fat0.7 g
Polyunsaturated Fat0.4 g
Omega-30 g
Cholesterol70 mg
Sodium38 mg
Potassium29 mg
Calcium19 mg
Iron0.4 mg
Magnesium5.1 mg
Phosphorus37 mg
Zinc0.3 mg
Copper0 mg
Manganese0 mg
Vitamin D0.4 mcg
Vitamin C0 mg
Vitamin A30 mcg
Vitamin E0.2 mg
Vitamin K0.1 mcg
Vitamin B60 mg
Vitamin B120.2 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0 mg
Folate8.8 mcg
Choline55 mg
Caffeine0 mg
Water251 g
Estimated from matched ingredients across 8 servings.
As published
This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 423. The excerpt below is the record exactly as published.
Cream., Soda. — Put thi-ee pounds of loaf sugar, two ounces and a half of tartaric acid, and two quarts of cold water into a preserving- pan. Let it just boil, then add the whites of three eggs beaten to a firai fioth. Let this boil exactly four minutes, stirring all the time. Strain, and when it is cold, add a small tea- spoonful of a7iy flavouring essence
Cook this with the app: pantry check, scaling, and the assistant.