vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Nectar Cream
From San Rafael cook book, 1906, 1906
Serves 11
Mix 2 tablespoons of this cream in a glass of water with a bit of soda.
Presented as published in 1906. 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
698Calories
6 gProtein
172 gCarbs
1 gFat
Full nutrition (28 nutrients)
Calories698 kcal
Protein5.6 g
Carbohydrates172 g
Fiber1.9 g
Sugars144 g
Total Fat1.3 g
Saturated Fat0.1 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0.3 g
Sodium392 mg
Potassium49 mg
Calcium112 mg
Iron12 mg
Magnesium11 mg
Phosphorus24 mg
Zinc0.2 mg
Copper0 mg
Manganese0.1 mg
Vitamin C0 mg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60 mg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.3 mg
Niacin (B3)2.9 mg
Folate46 mcg
Choline4.5 mg
Water163 g
Estimated from matched ingredients across 11 servings.
As published
This recipe was extracted from San Rafael cook book, 1906 (1906) by Katherine Golden Bitting Collection on Gastronomy (Library of Congress), page 95. The excerpt below is the record exactly as published.
NECTAR CREAM— Miss L. P. Trumbull. 2 quarts boiling water, 3% pounds white sugar, 4 ounces tartartic- acid, whites of 6 eggs, 2 ounces wintergreen essence
Cook this with the app: pantry check, scaling, and the assistant.