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Moonshine
From The new Kentucky home cook book, 1884
Serves 1
Presented as published in 1884. 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
789Calories
38 gProtein
94 gCarbs
29 gFat
Full nutrition (34 nutrients)
Calories789 kcal
Protein38 g
Carbohydrates94 g
Fiber0.3 g
Sugars88 g
Total Fat29 g
Saturated Fat9.4 g
Monounsaturated Fat11 g
Polyunsaturated Fat5.7 g
Omega-30.1 g
Cholesterol1116 mg
Sodium435 mg
Potassium435 mg
Calcium174 mg
Iron5.4 mg
Magnesium37 mg
Phosphorus599 mg
Zinc3.9 mg
Copper0.2 mg
Manganese0.1 mg
Vitamin D6 mcg
Vitamin C2.2 mg
Vitamin A480 mcg
Vitamin E3.2 mg
Vitamin K0.9 mcg
Vitamin B60.5 mg
Vitamin B122.7 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)1.4 mg
Niacin (B3)0.2 mg
Folate144 mcg
Choline885 mg
Caffeine0 mg
Water236 g
As published
This recipe was extracted from The new Kentucky home cook book (1884) by Maysville (Ky.). Methodist Episcopal Church, South., page 131. The excerpt below is the record exactly as published.
MOONSHINE. Take the whites of six eggs beaten to a stiff froth, stir in well six table-spoonfuls of sugar and one glassful of jelly
Cook this with the app: pantry check, scaling, and the assistant.