vegetarianpescatariangluten-freenut-freeegg-freesoy-freefish-freeshellfish-free

Half-and-Half

Name: Half-and-Half
Yield: 1 servings
Ingredients: equal parts of freshly drawn ale; and porter well mixed together

From Miss Corson's practical American cookery and household management, 1885

Serves 1

Presented as published in 1885. 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

29Calories

0 gProtein

0 gCarbs

0 gFat

Full nutrition (33 nutrients)

Calories29 kcal

Protein0.5 g

Carbohydrates0.1 g

Fiber0 g

Sugars0 g

Total Fat0 g

Saturated Fat0 g

Monounsaturated Fat0 g

Polyunsaturated Fat0 g

Cholesterol0 mg

Sodium2 mg

Potassium31 mg

Calcium4 mg

Iron0 mg

Magnesium6 mg

Phosphorus16 mg

Zinc0 mg

Copper0 mg

Manganese0 mg

Vitamin D0 mcg

Vitamin C0 mg

Vitamin A0 mcg

Vitamin E0 mg

Vitamin K0 mcg

Vitamin B60 mg

Vitamin B120 mcg

Thiamin (B1)0 mg

Riboflavin (B2)0 mg

Niacin (B3)0.6 mg

Folate9 mcg

Choline5.1 mg

Caffeine0 mg

Water46 g

As published

This recipe was extracted from Miss Corson's practical American cookery and household management (1885) by Juliet Corson, page 309. The excerpt below is the record exactly as published.

HALF-AND-HALF. Halfrand-half is a mixture of equal parts of freshly drawn ale and porter well mixed together

Cook this with the app: pantry check, scaling, and the assistant.