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For Scurvy
From Dr. M'Millan's formulas and domestic guide, 1882
Serves 4
Presented as published in 1882. 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
900Calories
0 gProtein
234 gCarbs
1 gFat
Full nutrition (34 nutrients)
Calories900 kcal
Protein0.4 g
Carbohydrates234 g
Fiber0.4 g
Sugars229 g
Total Fat1 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Omega-30 g
Cholesterol0 mg
Sodium3.5 mg
Potassium131 mg
Calcium9.6 mg
Iron0.2 mg
Magnesium8.1 mg
Phosphorus9.8 mg
Zinc0.1 mg
Copper0 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C48 mg
Vitamin A0 mcg
Vitamin E0.2 mg
Vitamin K0 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.1 mg
Folate25 mcg
Choline6.3 mg
Caffeine0 mg
Water114 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Dr. M'Millan's formulas and domestic guide (1882) by M'Millan, Alexander M. D., page 39. The excerpt below is the record exactly as published.
FOR SCURVY. Strained lemon juice i pint. White sugar 2 pounds
Cook this with the app: pantry check, scaling, and the assistant.