vegetarianpescatariangluten-freenut-freeegg-freesoy-freefish-freeshellfish-free
Imperial
From Cassell's dictionary of cookery, 1892
Serves 17
Ready for use in twenty-four hours.
Presented as published in 1892. 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
544Calories
7 gProtein
127 gCarbs
2 gFat
Full nutrition (33 nutrients)
Calories544 kcal
Protein7.2 g
Carbohydrates127 g
Fiber5.1 g
Sugars54 g
Total Fat2.4 g
Saturated Fat0.3 g
Monounsaturated Fat0.4 g
Polyunsaturated Fat0.9 g
Cholesterol0 mg
Sodium1013 mg
Potassium418 mg
Calcium288 mg
Iron30 mg
Magnesium29 mg
Phosphorus65 mg
Zinc0.4 mg
Copper0 mg
Manganese0.2 mg
Vitamin D0 mcg
Vitamin C3.3 mg
Vitamin A0.1 mcg
Vitamin E0.1 mg
Vitamin K0 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.6 mg
Riboflavin (B2)0.6 mg
Niacin (B3)7.5 mg
Folate121 mcg
Choline13 mg
Caffeine0 mg
Water370 g
Estimated from matched ingredients across 17 servings.
As published
This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 735. The excerpt below is the record exactly as published.
Imperial.— Slice a large lemon without paring it, and bruise well two ounces of ginger. Put tliese into an earthen jar with two pounds of loaf sugar and an ounce of cream of tartar. Pour over it two gallons of boiling water
Cook this with the app: pantry check, scaling, and the assistant.