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Persicot
From The encyclopædia of practical cookery, 1890
Serves 20
Presented as published in 1890. 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
141Calories
5 gProtein
5 gCarbs
11 gFat
Full nutrition (34 nutrients)
Calories141 kcal
Protein4.8 g
Carbohydrates5.2 g
Fiber2.8 g
Sugars1.1 g
Total Fat11 g
Saturated Fat0.9 g
Monounsaturated Fat7.2 g
Polyunsaturated Fat2.8 g
Omega-30 g
Cholesterol0 mg
Sodium1.1 mg
Potassium177 mg
Calcium62 mg
Iron0.9 mg
Magnesium63 mg
Phosphorus111 mg
Zinc0.7 mg
Copper0.2 mg
Manganese0.5 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E5.8 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.3 mg
Niacin (B3)0.8 mg
Folate10 mcg
Choline12 mg
Caffeine0 mg
Water19 g
Estimated from matched ingredients across 20 servings.
As published
This recipe was extracted from The encyclopædia of practical cookery (1890) by Theodore Francis Garrett, page 479. The excerpt below is the record exactly as published.
Persicot. — This liqueur is prepared in the same way as Liqueur des Eveques, with lib. of bitter almonds, 9fqts. of spirits of wine, and 7qts. of water
Cook this with the app: pantry check, scaling, and the assistant.