vegetarianveganpescatariangluten-freedairy-freenut-freeegg-freesoy-freefish-freeshellfish-free
Mulberry Water
From Cassell's dictionary of cookery, 1892
Serves 2
Mulberry water is most refreshing as a drink in cases of fever.
Presented as published in 1892. 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
467Calories
3 gProtein
118 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories467 kcal
Protein3.3 g
Carbohydrates118 g
Fiber3.9 g
Sugars114 g
Total Fat1.2 g
Saturated Fat0.1 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0.5 g
Cholesterol0 mg
Sodium31 mg
Potassium444 mg
Calcium97 mg
Iron4.2 mg
Magnesium43 mg
Phosphorus86 mg
Zinc0.3 mg
Copper0.2 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C83 mg
Vitamin A2.3 mcg
Vitamin E2 mg
Vitamin K18 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.2 mg
Niacin (B3)1.4 mg
Folate14 mcg
Choline28 mg
Caffeine0 mg
Water435 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 941. The excerpt below is the record exactly as published.
Mulberry Water. — Put a pound of mul- benies into a basin, and cover them with lump sugar, coarsely powdered ; crush them together, then pour over them a pint of water
Cook this with the app: pantry check, scaling, and the assistant.