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Pepper Water
From Cassell's dictionary of cookery, 1892
Serves 4
In India, tamarind is used instead of lemon juice.
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
29Calories
1 gProtein
6 gCarbs
0 gFat
Full nutrition (34 nutrients)
Calories29 kcal
Protein1 g
Carbohydrates6.4 g
Fiber1.9 g
Sugars1.6 g
Total Fat0.3 g
Saturated Fat0.1 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0.1 g
Omega-30 g
Cholesterol0 mg
Sodium2435 mg
Potassium93 mg
Calcium29 mg
Iron0.5 mg
Magnesium12 mg
Phosphorus19 mg
Zinc0.2 mg
Copper0.1 mg
Manganese0.3 mg
Vitamin D0 mcg
Vitamin C3.3 mg
Vitamin A0.4 mcg
Vitamin E0.4 mg
Vitamin K3.6 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.1 mg
Folate8.8 mcg
Choline3.4 mg
Caffeine0 mg
Water217 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 1143. The excerpt below is the record exactly as published.
Pepper Water (for flavouring). — Strain the juice of a fresh lemon into a pint and a half of cold water. Slice an onion and pound it in a mortar, with twelve peppercorns, three cloves of garhc, a table-spoonful of curry powder, and a dessert-spoonful of salt. Put all into a sauce- pan, bring the liquid to the point of boiling, cover closely, and let it simmer gently for a quarter of an hour, then strain it through muslin. Put with it a small onion which has been chopped small and fried lightly in butter
Cook this with the app: pantry check, scaling, and the assistant.