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Imperial Drink
From Cassell's dictionary of cookery, 1892
Serves 3
A cooling and pleasant drink for summer.
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
518Calories
8 gProtein
119 gCarbs
3 gFat
Full nutrition (33 nutrients)
Calories518 kcal
Protein7.8 g
Carbohydrates119 g
Fiber6.1 g
Sugars39 g
Total Fat2.5 g
Saturated Fat0.4 g
Monounsaturated Fat0.4 g
Polyunsaturated Fat0.9 g
Cholesterol0 mg
Sodium1078 mg
Potassium954 mg
Calcium312 mg
Iron32 mg
Magnesium31 mg
Phosphorus72 mg
Zinc0.5 mg
Copper0 mg
Manganese0.3 mg
Vitamin D0 mcg
Vitamin C18 mg
Vitamin A0.3 mcg
Vitamin E0.1 mg
Vitamin K0 mcg
Vitamin B60.2 mg
Vitamin B120 mcg
Thiamin (B1)0.7 mg
Riboflavin (B2)0.6 mg
Niacin (B3)7.9 mg
Folate131 mcg
Choline14 mg
Caffeine0 mg
Water414 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 736. The excerpt below is the record exactly as published.
Imperial Drink. — Put haK an ounce of cream of tartar into a large jug, which should be well heated fii-st, add the lind of a largo lemon, a quarter of a pound of lump sugar, and about three pints of boihng water
Cook this with the app: pantry check, scaling, and the assistant.