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Imperial Drink
From The national course in home economics, 1917
Serves 3
Presented as published in 1917. 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
524Calories
8 gProtein
122 gCarbs
3 gFat
Full nutrition (33 nutrients)
Calories524 kcal
Protein8 g
Carbohydrates122 g
Fiber8.7 g
Sugars40 g
Total Fat2.5 g
Saturated Fat0.4 g
Monounsaturated Fat0.4 g
Polyunsaturated Fat0.9 g
Cholesterol0 mg
Sodium1079 mg
Potassium961 mg
Calcium348 mg
Iron32 mg
Magnesium34 mg
Phosphorus70 mg
Zinc0.5 mg
Copper0 mg
Manganese0.2 mg
Vitamin D0 mcg
Vitamin C43 mg
Vitamin A1 mcg
Vitamin E0.1 mg
Vitamin K0 mcg
Vitamin B60.2 mg
Vitamin B120 mcg
Thiamin (B1)0.7 mg
Riboflavin (B2)0.7 mg
Niacin (B3)8 mg
Folate132 mcg
Choline15 mg
Caffeine0 mg
Water412 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from The national course in home economics (1917) by Ruth Allen Beezley, page 244. The excerpt below is the record exactly as published.
IMPERIAL DRINK. Put one-half ounce of cream of tartar into a large pitcher which should be well heated first; add the sliced rind of a large lemon, one- quarter of a pound of lump sugar and three pints of boiling water
Cook this with the app: pantry check, scaling, and the assistant.