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Nectar
From Consult me, 1902
Serves 20
A sweet beverage.
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
1233Calories
14 gProtein
287 gCarbs
10 gFat
Full nutrition (33 nutrients)
Calories1233 kcal
Protein14 g
Carbohydrates287 g
Fiber19 g
Sugars126 g
Total Fat9.9 g
Saturated Fat3.9 g
Monounsaturated Fat1.8 g
Polyunsaturated Fat1.7 g
Cholesterol0 mg
Sodium1321 mg
Potassium968 mg
Calcium501 mg
Iron43 mg
Magnesium112 mg
Phosphorus235 mg
Zinc1.6 mg
Copper0.5 mg
Manganese1 mg
Vitamin D0 mcg
Vitamin C17 mg
Vitamin A3 mcg
Vitamin E0.4 mg
Vitamin K0 mcg
Vitamin B60.4 mg
Vitamin B120 mcg
Thiamin (B1)1 mg
Riboflavin (B2)1 mg
Niacin (B3)11 mg
Folate170 mcg
Choline22 mg
Caffeine0 mg
Water495 g
Estimated from matched ingredients across 20 servings.
As published
This recipe was extracted from Consult me (1902) by Robert Kemp Philp, page 341. The excerpt below is the record exactly as published.
NECTAR. — Chopped raisins, 3 lbs. ; raspberry jelly, 1 lb. ; loaf sugar, 5 lbs. ; two grated nutmegs, boiling water, 3 gallons. When cold, add oil of nutmeg, oil of caraway, and oil of cloves, of each, 10 drops ; add 3 lemons sliced
Cook this with the app: pantry check, scaling, and the assistant.