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Nectar
From Cassell's dictionary of cookery, 1892
Serves 18
Probable cost: 1s. 8d. Sufficient for two gallons.
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
535Calories
7 gProtein
126 gCarbs
2 gFat
Full nutrition (33 nutrients)
Calories535 kcal
Protein7.4 g
Carbohydrates126 g
Fiber6.7 g
Sugars38 g
Total Fat2.4 g
Saturated Fat0.4 g
Monounsaturated Fat0.3 g
Polyunsaturated Fat0.9 g
Cholesterol0 mg
Sodium962 mg
Potassium338 mg
Calcium280 mg
Iron29 mg
Magnesium34 mg
Phosphorus80 mg
Zinc0.4 mg
Copper0.1 mg
Manganese0.3 mg
Vitamin D0 mcg
Vitamin C7.2 mg
Vitamin A0.1 mcg
Vitamin E0.1 mg
Vitamin K0 mcg
Vitamin B60.2 mg
Vitamin B120 mcg
Thiamin (B1)0.6 mg
Riboflavin (B2)0.6 mg
Niacin (B3)7.3 mg
Folate116 mcg
Choline12 mg
Caffeine0 mg
Water356 g
Estimated from matched ingredients across 18 servings.
As published
This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 989. The excerpt below is the record exactly as published.
Nectar. — Take off the thin rind of two fresh lemons, and put it into an earthenware jar with one pound of chopped raisins and a pound and a half of sugar. Pour over these ingredients two gallons of boiling water
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