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Mead
From The new practical housekeeping, 1890
Serves 11
Mix with ice water and soda for a refreshing drink.
Presented as published in 1890. 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
772Calories
3 gProtein
194 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories772 kcal
Protein2.9 g
Carbohydrates194 g
Fiber1.9 g
Sugars165 g
Total Fat0.9 g
Saturated Fat0.1 g
Monounsaturated Fat0.2 g
Polyunsaturated Fat0.4 g
Cholesterol0 mg
Sodium448 mg
Potassium1090 mg
Calcium336 mg
Iron15 mg
Magnesium167 mg
Phosphorus48 mg
Zinc0.4 mg
Copper0.4 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)0.3 mg
Riboflavin (B2)0.2 mg
Niacin (B3)3.6 mg
Folate48 mcg
Choline15 mg
Caffeine0 mg
Water155 g
Estimated from matched ingredients across 11 servings.
As published
This recipe was extracted from The new practical housekeeping (1890) by Estelle Woods Wilcox, page 160. The excerpt below is the record exactly as published.
Mead, — Three pounds brown sugar, one pint molasses, one- fourth pound tartaric acid \ pour over the mixture two quarts boil- ing water and stir.till dissolved. When cold add half ounce essence sassafras
Cook this with the app: pantry check, scaling, and the assistant.