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Granito Claret
From Cassell's dictionary of cookery, 1892
Serves 4
Sufficient for two and a half pints.
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
443Calories
3 gProtein
92 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories443 kcal
Protein2.6 g
Carbohydrates92 g
Fiber6.5 g
Sugars82 g
Total Fat0.5 g
Saturated Fat0 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0.1 g
Cholesterol0 mg
Sodium2.3 mg
Potassium490 mg
Calcium110 mg
Iron0.3 mg
Magnesium28 mg
Phosphorus38 mg
Zinc0.2 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C144 mg
Vitamin A30 mcg
Vitamin E0.5 mg
Vitamin K0 mcg
Vitamin B60.2 mg
Vitamin B120 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.8 mg
Folate81 mcg
Choline23 mg
Caffeine0 mg
Water395 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 630. The excerpt below is the record exactly as published.
Granito Claret. — Put the thin rind of two oranges in half a pint of water. Let it soak for two hours, strain it, and boil the water with half a pound of sugar for ten minutes. Add the strained j uice of six oranges, a cupful of water, and a pint bottle of claret
Cook this with the app: pantry check, scaling, and the assistant.