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Culcr Oup

Name: Culcr Oup
Yield: 1 servings
Ingredients: two bottles of cider; two glassfuls of sherry; one of liqueur; the juice of one lemon; half of the peel cut thin; two table-spoonfuls of pounded sugar; the white of an egg

From Cassell's dictionary of cookery, 1892

Serves 1

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

247Calories

8 gProtein

43 gCarbs

5 gFat

Full nutrition (34 nutrients)

Calories247 kcal

Protein8.2 g

Carbohydrates43 g

Fiber4.2 g

Sugars30 g

Total Fat5.3 g

Saturated Fat1.6 g

Monounsaturated Fat1.8 g

Polyunsaturated Fat1.1 g

Omega-30 g

Cholesterol186 mg

Sodium390 mg

Potassium357 mg

Calcium75 mg

Iron2.1 mg

Magnesium26 mg

Phosphorus135 mg

Zinc0.8 mg

Copper0.1 mg

Manganese0.2 mg

Vitamin D1 mcg

Vitamin C80 mg

Vitamin A82 mcg

Vitamin E0.8 mg

Vitamin K0.2 mcg

Vitamin B60.2 mg

Vitamin B120.4 mcg

Thiamin (B1)0.1 mg

Riboflavin (B2)0.3 mg

Niacin (B3)0.2 mg

Folate41 mcg

Choline157 mg

Caffeine0 mg

Water263 g

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 1934. The excerpt below is the record exactly as published.

'ulcr Oup. — Take two bottles of cider, two glassfuls of sherry, and one of liqueur. Add the juice of one lemon and half of the peel cut thin, two table-spoonfuls of pounded sugar

Cook this with the app: pantry check, scaling, and the assistant.