Five Threes
From A text-book of cooking, 1915
Presented as published in 1915. 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
4473Calories
33 gProtein
1164 gCarbs
10 gFat
Full nutrition (33 nutrients)
Calories4473 kcal
Protein33 g
Carbohydrates1164 g
Fiber82 g
Sugars974 g
Total Fat9.5 g
Saturated Fat1.6 g
Monounsaturated Fat0.7 g
Polyunsaturated Fat1.8 g
Cholesterol0 mg
Sodium146 mg
Potassium7199 mg
Calcium953 mg
Iron9.1 mg
Magnesium507 mg
Phosphorus541 mg
Zinc3 mg
Copper2.1 mg
Manganese3.2 mg
Vitamin D0 mcg
Vitamin C1274 mg
Vitamin A195 mcg
Vitamin E4.8 mg
Vitamin K4.8 mcg
Vitamin B65 mg
Vitamin B120 mcg
Thiamin (B1)1.9 mg
Riboflavin (B2)1.4 mg
Niacin (B3)11 mg
Folate712 mcg
Choline256 mg
Caffeine0 mg
Water6463 g
As published
This recipe was extracted from A text-book of cooking (1915) by Carlotta Cherryholmes Greer, page 77. The excerpt below is the record exactly as published.
FIVE THREES" 8 pints water 3} cupfuls sugar 8 lemons 8 oranges 8 bananas
Cook this with the app: pantry check, scaling, and the assistant.