vegetarianveganpescatariangluten-freedairy-freenut-freeegg-freesoy-freefish-freeshellfish-free
Imitation Cider
From The encyclopædia of practical cookery, 1890
Serves 16
This drink is more commonly known in large towns.
Presented as published in 1890. 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
113Calories
0 gProtein
29 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories113 kcal
Protein0.5 g
Carbohydrates29 g
Fiber0.3 g
Sugars28 g
Total Fat0.2 g
Saturated Fat0 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium8 mg
Potassium14 mg
Calcium7.7 mg
Iron0 mg
Magnesium3.1 mg
Phosphorus7.4 mg
Zinc0.1 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)0.1 mg
Riboflavin (B2)0 mg
Niacin (B3)0.5 mg
Folate27 mcg
Choline0.4 mg
Caffeine0 mg
Water236 g
Estimated from matched ingredients across 16 servings.
As published
This recipe was extracted from The encyclopædia of practical cookery (1890) by Theodore Francis Garrett, page 360. The excerpt below is the record exactly as published.
Imitation Cider.— It is to be feared that this drink is more generally known in large towns, especially London, than the genuine fermented juice of the apple. Its only claim to con- sideration is that it is harmless. To every pound of sugar add Joz. of tartaric acid, 2 table-spoonfuls of fresh yeast, and lgall. of water
Cook this with the app: pantry check, scaling, and the assistant.