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Mead
From The household cook book, 1902
Serves 10
Presented as published in 1902. 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
762Calories
2 gProtein
192 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories762 kcal
Protein2.2 g
Carbohydrates192 g
Fiber1.6 g
Sugars170 g
Total Fat1.1 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 household cook book (1902) by Smiley, James B[ethuel],, page 422. The excerpt below is the record exactly as published.
MEAD. — Take 6 cups sugar, 2 cups molasses, \ lb. tartaric acid; pour on 3 pints boiling water, stir till dissolved, let cool, and add 1 spoonful essence of sassafras
Cook this with the app: pantry check, scaling, and the assistant.