Old-Fashioned Beverage
From Food and health, 1916
Best served cool, not ice-cold.
Presented as published in 1916. 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
262Calories
0 gProtein
67 gCarbs
0 gFat
Full nutrition (34 nutrients)
Calories262 kcal
Protein0.2 g
Carbohydrates67 g
Fiber0.4 g
Sugars62 g
Total Fat0.2 g
Saturated Fat0.1 g
Monounsaturated Fat0 g
Polyunsaturated Fat0.1 g
Omega-30 g
Cholesterol0 mg
Sodium62 mg
Potassium2059 mg
Calcium202 mg
Iron4.6 mg
Magnesium216 mg
Phosphorus30 mg
Zinc0.4 mg
Copper0.5 mg
Manganese2.2 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0.1 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60.6 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)1 mg
Folate0.3 mcg
Choline12 mg
Caffeine0 mg
Water964 g
As published
This recipe was extracted from Food and health (1916) by Helen Kinne, page 7. The excerpt below is the record exactly as published.
old-fashioned beverage. Have ready molasses, cream of tartar or vinegar, ground ginger, and nutmeg. Use about a quarter of a cup of molasses to a quart of water, and a teaspoonful of cream of tartar, which some people think more whole- 20 FOOD AND HEALTH some than the vinegar. Stir into the molasses a tea- spoonful of ground ginger and a grating of nutmeg
Cook this with the app: pantry check, scaling, and the assistant.