vegetarianpescatariangluten-freedairy-freenut-freesoy-freefish-freeshellfish-free
Nutritive Drink
From Cassell's dictionary of cookery, 1892
Serves 2
Time: a few minutes to prepare. Probable cost: 4d., exclusive of the wine.
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
288Calories
11 gProtein
33 gCarbs
7 gFat
Full nutrition (34 nutrients)
Calories288 kcal
Protein11 g
Carbohydrates33 g
Fiber1.4 g
Sugars18 g
Total Fat7.3 g
Saturated Fat2.4 g
Monounsaturated Fat2.8 g
Polyunsaturated Fat1.5 g
Omega-30 g
Cholesterol279 mg
Sodium1589 mg
Potassium380 mg
Calcium83 mg
Iron2.6 mg
Magnesium39 mg
Phosphorus192 mg
Zinc1.2 mg
Copper0.1 mg
Manganese0 mg
Vitamin D1.5 mcg
Vitamin C27 mg
Vitamin A121 mcg
Vitamin E0.9 mg
Vitamin K0.2 mcg
Vitamin B60.2 mg
Vitamin B120.7 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.4 mg
Niacin (B3)0.3 mg
Folate43 mcg
Choline235 mg
Caffeine0 mg
Water547 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 1003. The excerpt below is the record exactly as published.
Nutritive Drink. — Beat three eggs thoroughly ; add a pint of cold water, two table-spoonfuls of sugar, two glasses of sherry, and the strained juice of a fi-esh lemon
Cook this with the app: pantry check, scaling, and the assistant.