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Nectar
From Cassell's dictionary of cookery, 1892
Serves 7
This drink keeps well for two to three weeks.
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
499Calories
0 gProtein
129 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories499 kcal
Protein0 g
Carbohydrates129 g
Fiber0 g
Sugars129 g
Total Fat0.4 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium13 mg
Potassium7.5 mg
Calcium14 mg
Iron0.1 mg
Magnesium4.5 mg
Phosphorus0.1 mg
Zinc0 mg
Copper0 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C0.3 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0 mg
Folate0.1 mcg
Choline0 mg
Caffeine0 mg
Water406 g
Estimated from matched ingredients across 7 servings.
As published
This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 1935. The excerpt below is the record exactly as published.
Nectar. — This is a verj' simjile and pleasant drink, and generally liked. Dissolve two pounds of loaf sugar in three quarts of hot water. 'UTien cool, add quite half an ounce of tartaric or, jireferably, citric acid, and a tea- spoonful of fresh essencs of lem
Cook this with the app: pantry check, scaling, and the assistant.