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Mead
From The Toronto Cook Book, 1915
Serves 10
Presented as published in 1915. 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
821Calories
2 gProtein
208 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories821 kcal
Protein2.2 g
Carbohydrates208 g
Fiber1.6 g
Sugars185 g
Total Fat1.2 g
Saturated Fat0.1 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0.3 g
Cholesterol0 mg
Sodium348 mg
Potassium1008 mg
Calcium228 mg
Iron13 mg
Magnesium169 mg
Phosphorus40 mg
Zinc0.3 mg
Copper0.3 mg
Manganese1.1 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60.5 mg
Vitamin B120 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.2 mg
Niacin (B3)3 mg
Folate38 mcg
Choline13 mg
Caffeine0 mg
Water130 g
Estimated from matched ingredients across 10 servings.
As published
This recipe was extracted from The Toronto Cook Book (1915) by Powell, E. J. Mrs.,d.b. 1853, page 32. The excerpt below is the record exactly as published.
Mead Three pounds white sugar. Pour three pints boiling water over it, one pint of molasses, one quarter pound tartaric acid, one ounce sassafras
Cook this with the app: pantry check, scaling, and the assistant.