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Fruit Nectar
From The national course in home economics, 1917
Serves 18
A. Carl
Presented as published in 1917. 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
536Calories
7 gProtein
126 gCarbs
2 gFat
Full nutrition (33 nutrients)
Calories536 kcal
Protein7.5 g
Carbohydrates126 g
Fiber6.8 g
Sugars39 g
Total Fat2.4 g
Saturated Fat0.4 g
Monounsaturated Fat0.3 g
Polyunsaturated Fat0.9 g
Cholesterol0 mg
Sodium963 mg
Potassium345 mg
Calcium281 mg
Iron29 mg
Magnesium34 mg
Phosphorus80 mg
Zinc0.4 mg
Copper0.1 mg
Manganese0.3 mg
Vitamin D0 mcg
Vitamin C10 mg
Vitamin A0.2 mcg
Vitamin E0.1 mg
Vitamin K0 mcg
Vitamin B60.2 mg
Vitamin B120 mcg
Thiamin (B1)0.6 mg
Riboflavin (B2)0.6 mg
Niacin (B3)7.3 mg
Folate116 mcg
Choline12 mg
Caffeine0 mg
Water361 g
Estimated from matched ingredients across 18 servings.
As published
This recipe was extracted from The national course in home economics (1917) by Ruth Allen Beezley, page 247. The excerpt below is the record exactly as published.
FRUIT NECTAR. Remove the rind of three lemons, and put it in an earthenware jar with one pound of chopped raisins and one and one-half pounds of sugar. Pour over these ingredients two gallons of boiling water
Cook this with the app: pantry check, scaling, and the assistant.