Javelle Water
From Arm & Hammer Soda book of valuable recipes, 1900
Invaluable for fruit stains, mildew, and rust. Should be in every laundry.
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
2937Calories
63 gProtein
653 gCarbs
19 gFat
Full nutrition (33 nutrients)
Calories2937 kcal
Protein63 g
Carbohydrates653 g
Fiber54 g
Sugars11 g
Total Fat19 g
Saturated Fat3 g
Monounsaturated Fat3.2 g
Polyunsaturated Fat7.5 g
Cholesterol0 mg
Sodium505739 mg
Potassium1485 mg
Calcium2572 mg
Iron257 mg
Magnesium254 mg
Phosphorus612 mg
Zinc3.9 mg
Copper0.3 mg
Manganese1.9 mg
Vitamin D0 mcg
Vitamin C132 mg
Vitamin A9.1 mcg
Vitamin E1.4 mg
Vitamin K2.7 mcg
Vitamin B61.3 mg
Vitamin B120 mcg
Thiamin (B1)5.5 mg
Riboflavin (B2)5.2 mg
Niacin (B3)64 mg
Folate1058 mcg
Choline122 mg
Caffeine0 mg
Water3478 g
As published
This recipe was extracted from Arm & Hammer Soda book of valuable recipes (1900) by Church & Dwight Co, page 20. The excerpt below is the record exactly as published.
Javelle Water” was known to our grandmothers for whitening linen and taking stains out of white goods. Household Am- t| monia and other substitutes have become popular, because they are \ easily obtained at the grocers, but cannot be called superior to “Javelle Water.” For fruit stains it is invaluable, or for mildew and rust. To make a quantity— four pounds bicarbonate of soda, one pound of chloride >i of lime, put the soda into a kettle over the fire, add one gallon of boiling water
Cook this with the app: pantry check, scaling, and the assistant.