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Gum Arabic Drink
From The Worcester domestic science school's one year course laboratory cook book, 1914
Serves 1
Presented as published in 1914. 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
688Calories
11 gProtein
147 gCarbs
3 gFat
Full nutrition (33 nutrients)
Calories688 kcal
Protein11 g
Carbohydrates147 g
Fiber30 g
Sugars32 g
Total Fat2.8 g
Saturated Fat0.4 g
Monounsaturated Fat0.5 g
Polyunsaturated Fat1 g
Cholesterol0 mg
Sodium2584 mg
Potassium473 mg
Calcium434 mg
Iron33 mg
Magnesium60 mg
Phosphorus118 mg
Zinc0.7 mg
Copper0.1 mg
Manganese0.3 mg
Vitamin D0 mcg
Vitamin C53 mg
Vitamin A1 mcg
Vitamin E0.2 mg
Vitamin K0 mcg
Vitamin B60.3 mg
Vitamin B120 mcg
Thiamin (B1)0.7 mg
Riboflavin (B2)0.7 mg
Niacin (B3)8.2 mg
Folate141 mcg
Choline29 mg
Caffeine0 mg
Water687 g
As published
This recipe was extracted from The Worcester domestic science school's one year course laboratory cook book (1914) by Worcester domestic science school, Worcester, Mass., page 83. The excerpt below is the record exactly as published.
GUM ARABIC DRINK. Dissolve an ounce of gum arabic in a pint of boiling water; add two tablespoonfuls of sugar, a wine glass of sherry, and the juice of a large lemon
Cook this with the app: pantry check, scaling, and the assistant.