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Mock Champagne Cobbler
From The encyclopædia of practical cookery, 1890
Serves 1
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
169Calories
2 gProtein
35 gCarbs
0 gFat
Full nutrition (34 nutrients)
Calories169 kcal
Protein1.6 g
Carbohydrates35 g
Fiber3.6 g
Sugars29 g
Total Fat0.3 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium19 mg
Potassium301 mg
Calcium80 mg
Iron0.6 mg
Magnesium22 mg
Phosphorus42 mg
Zinc0.2 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C107 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.8 mg
Folate45 mcg
Choline0 mg
Caffeine0 mg
Alcohol4.6 g
Water212 g
As published
This recipe was extracted from The encyclopædia of practical cookery (1890) by Theodore Francis Garrett, page 390. The excerpt below is the record exactly as published.
Mock Champagne Cobbler. — Put 1 table-spoonful of sugar (or syrup) into a large glass, pour over 1 table-spoonful of elder-flower water and half the quantity of orange-flower water, stir well, add 1 table-spoonful of brandy and a small (split) bottle of lemonade, put a slice of orange on top, and add as much ice as required
Cook this with the app: pantry check, scaling, and the assistant.