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Gum Water
From Mrs. Lincoln's Boston cook book, 1884
Serves 1
Soothing for inflammation of the mucous membrane.
Presented as published in 1884. 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
521Calories
9 gProtein
119 gCarbs
3 gFat
Full nutrition (34 nutrients)
Calories521 kcal
Protein9.1 g
Carbohydrates119 g
Fiber27 g
Sugars17 g
Total Fat2.7 g
Saturated Fat0.4 g
Monounsaturated Fat0.5 g
Polyunsaturated Fat0.9 g
Omega-30 g
Cholesterol0 mg
Sodium1111 mg
Potassium231 mg
Calcium392 mg
Iron32 mg
Magnesium34 mg
Phosphorus74 mg
Zinc0.5 mg
Copper0 mg
Manganese0.2 mg
Vitamin D0 mcg
Vitamin C39 mg
Vitamin A0 mcg
Vitamin E0.2 mg
Vitamin K0 mcg
Vitamin B60.2 mg
Vitamin B120 mcg
Thiamin (B1)0.7 mg
Riboflavin (B2)0.7 mg
Niacin (B3)8 mg
Folate148 mcg
Choline17 mg
Caffeine0 mg
Water481 g
As published
This recipe was extracted from Mrs. Lincoln's Boston cook book (1884) by Lincoln, Mary Johnson Bailey "Mrs. D. A. Lincoln,", page 245. The excerpt below is the record exactly as published.
Gum Water. 1 ounce clean gum arabic, and j/o ounce sugar, dissolved in 1 pint boiling water. 1 lemon (juice)
Cook this with the app: pantry check, scaling, and the assistant.