vegetarianveganpescatariandairy-freenut-freeegg-freesoy-freefish-freeshellfish-free
Liquorice Jujubes
From The encyclopaedia of practical cookery, 1892
Serves 4
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
813Calories
5 gProtein
200 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories813 kcal
Protein5.3 g
Carbohydrates200 g
Fiber88 g
Sugars109 g
Total Fat0.9 g
Saturated Fat0.1 g
Monounsaturated Fat0.3 g
Polyunsaturated Fat0.1 g
Cholesterol0 mg
Sodium160 mg
Potassium3.7 mg
Calcium350 mg
Iron0.5 mg
Magnesium3 mg
Phosphorus0.9 mg
Zinc0 mg
Copper0 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.1 mg
Folate1.7 mcg
Choline0.2 mg
Caffeine0 mg
Water142 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from The encyclopaedia of practical cookery (1892) by Theodore Francis Garrett, William A. Rawson, page 346. The excerpt below is the record exactly as published.
Liquorice Jujubes. — Put lib. of picked gum Arabic in 1 pint of tepid water, and soak for an hour, then strain it into a sugar-boiler. Put 2oz. of Spanish Liquorice in a basin with 1 teacupful of boiling water, and stir till dissolved, then strain. Put 14oz. of coarsely- crushed sugar
Cook this with the app: pantry check, scaling, and the assistant.