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Nectar (another way)
From Cassell's dictionary of cookery, 1892
Serves 20
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
767Calories
7 gProtein
187 gCarbs
2 gFat
Full nutrition (33 nutrients)
Calories767 kcal
Protein7.2 g
Carbohydrates187 g
Fiber7.5 g
Sugars91 g
Total Fat2.4 g
Saturated Fat0.4 g
Monounsaturated Fat0.3 g
Polyunsaturated Fat0.8 g
Cholesterol0 mg
Sodium873 mg
Potassium492 mg
Calcium258 mg
Iron27 mg
Magnesium37 mg
Phosphorus89 mg
Zinc0.4 mg
Copper0.1 mg
Manganese0.3 mg
Vitamin D0 mcg
Vitamin C7.7 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)6.8 mg
Folate105 mcg
Choline10 mg
Caffeine0 mg
Water324 g
Estimated from matched ingredients across 20 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 (another way). — Take two pounds of chopped raisins, four pounds of loaf sugar, and two gallons of boiling water. Mix these ^ NEC (455 ) NEC ingredients, and stir frequently till the water is cold, then add two lemons sliced, three pints of proof spirit
Cook this with the app: pantry check, scaling, and the assistant.