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For Hoarseness
From The new home cook book, 1896
Serves 1
Presented as published in 1896. 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
468Calories
7 gProtein
99 gCarbs
2 gFat
Full nutrition (34 nutrients)
Calories468 kcal
Protein6.9 g
Carbohydrates99 g
Fiber4.8 g
Sugars29 g
Total Fat2.2 g
Saturated Fat0.3 g
Monounsaturated Fat0.4 g
Polyunsaturated Fat0.8 g
Cholesterol0 mg
Sodium995 mg
Potassium119 mg
Calcium281 mg
Iron29 mg
Magnesium26 mg
Phosphorus62 mg
Zinc0.4 mg
Copper0 mg
Manganese0.2 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.6 mg
Riboflavin (B2)0.6 mg
Niacin (B3)7.3 mg
Folate118 mcg
Choline11 mg
Caffeine0 mg
Alcohol4.6 g
Water365 g
As published
This recipe was extracted from The new home cook book (1896), page 154. The excerpt below is the record exactly as published.
For Hoarseness. — Squeeze the juice of half a lemon in a pint bowl, add loaf sugar (two tablespoons), one full teaspoon of glycerine, and one full tablespoon of whisky ; pour over this boiling hot water
Cook this with the app: pantry check, scaling, and the assistant.