Imperial
From The frugal housewife, or, Housekeeper's and servant's guide, being a carefully selected assortment of useful family receipts, in cookery, confectionery, making wines, preserving, pickles, &c., with every necessary information connected with the above arts
Presented as published in 1900. 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
5620Calories
107 gProtein
1113 gCarbs
33 gFat
Full nutrition (34 nutrients)
Calories5620 kcal
Protein107 g
Carbohydrates1113 g
Fiber79 g
Sugars12 g
Total Fat33 g
Saturated Fat5.1 g
Monounsaturated Fat5.4 g
Polyunsaturated Fat13 g
Cholesterol0 mg
Sodium15073 mg
Potassium11424 mg
Calcium4296 mg
Iron448 mg
Magnesium415 mg
Phosphorus971 mg
Zinc6.4 mg
Copper0.2 mg
Manganese3.5 mg
Vitamin D0 mcg
Vitamin C106 mg
Vitamin A2 mcg
Vitamin E1 mg
Vitamin K0 mcg
Vitamin B62 mg
Vitamin B120 mcg
Thiamin (B1)9.6 mg
Riboflavin (B2)9 mg
Niacin (B3)111 mg
Folate1811 mcg
Choline182 mg
Caffeine0 mg
Alcohol74 g
Water5706 g
As published
This recipe was extracted from The frugal housewife, or, Housekeeper's and servant's guide, being a carefully selected assortment of useful family receipts, in cookery, confectionery, making wines, preserving, pickles, &c., with every necessary information connected with the above arts (1900), page 13. The excerpt below is the record exactly as published.
Imperial. Put two ounces of cream of tartar, and the juice and par¬ ings of two lemons, into a stone jar ; pour upon them seven quarts of boiling water, stir, and cover close. When cold, sweeten with loaf sugar, and straining it, bottle and cork tight ; add, in bottling, half a pint of rum
Cook this with the app: pantry check, scaling, and the assistant.