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King Cup
From Mrs. Roundell's Practical cookery book, 1898
Serves 2
Presented as published in 1898. 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
428Calories
6 gProtein
91 gCarbs
2 gFat
Full nutrition (33 nutrients)
Calories428 kcal
Protein6.4 g
Carbohydrates91 g
Fiber4.2 g
Sugars27 g
Total Fat1.9 g
Saturated Fat0.3 g
Monounsaturated Fat0.3 g
Polyunsaturated Fat0.7 g
Cholesterol0 mg
Sodium1544 mg
Potassium252 mg
Calcium240 mg
Iron24 mg
Magnesium39 mg
Phosphorus72 mg
Zinc0.5 mg
Copper0 mg
Manganese0.2 mg
Vitamin D0 mcg
Vitamin C0.6 mg
Vitamin A0 mcg
Vitamin E0.1 mg
Vitamin K0 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.5 mg
Riboflavin (B2)0.5 mg
Niacin (B3)6.1 mg
Folate98 mcg
Choline19 mg
Caffeine0 mg
Water403 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Mrs. Roundell's Practical cookery book (1898) by Roundell, Charles Mrs, page 296. The excerpt below is the record exactly as published.
King* Cup. — ( Family Recipe.) — Take the thinly-pared rind of one lemon and all the juice of the lemon, a small piece of bruised ginger, and two lumps of sugar. Pour a pint and a half of boiling water over them and let it stand to get cold. When quite cold stir in a glass of sherry
Cook this with the app: pantry check, scaling, and the assistant.