Hot Scotch
From The way to the heart, 1905
Presented as published in 1905. 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
47Calories
2 gProtein
16 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories47 kcal
Protein1.5 g
Carbohydrates16 g
Fiber11 g
Sugars4.2 g
Total Fat0.3 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0.1 g
Cholesterol0 mg
Sodium7.8 mg
Potassium161 mg
Calcium136 mg
Iron0.8 mg
Magnesium16 mg
Phosphorus12 mg
Zinc0.3 mg
Copper0.1 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C129 mg
Vitamin A3 mcg
Vitamin E0.3 mg
Vitamin K0 mcg
Vitamin B60.2 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.4 mg
Folate13 mcg
Choline8.5 mg
Caffeine0 mg
Water141 g
As published
This recipe was extracted from The way to the heart (1905) by Carrie Pickett Moore, page 47. The excerpt below is the record exactly as published.
Hot Scotch. Use hot Scotch cup. One wineglass Scotch whiskey, i lump sugar, I piece lemon peel, ^4 glass hot water. Grate nutmeg on top
Cook this with the app: pantry check, scaling, and the assistant.