vegetarianveganpescatariangluten-freedairy-freenut-freeegg-freesoy-freefish-freeshellfish-free
Mace Sugar
From The art of cookery, 1899
Serves 8
Presented as published in 1899. 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
98Calories
0 gProtein
25 gCarbs
0 gFat
Full nutrition (30 nutrients)
Calories98 kcal
Protein0 g
Carbohydrates25 g
Fiber0 g
Sugars25 g
Total Fat0.2 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium0.4 mg
Potassium1.5 mg
Calcium0.8 mg
Iron0 mg
Magnesium0.4 mg
Phosphorus0.2 mg
Zinc0 mg
Copper0 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0.1 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0 mg
Folate0.2 mcg
Caffeine0 mg
Water0 g
Estimated from matched ingredients across 8 servings.
As published
This recipe was extracted from The art of cookery (1899) by Emma P. Ewing, page 113. The excerpt below is the record exactly as published.
Mace Sugar. — Mix together one cup of pulverized sugar and one teaspoonful of ground mace
Cook this with the app: pantry check, scaling, and the assistant.