vegetarianveganpescatariangluten-freedairy-freenut-freeegg-freesoy-freefish-freeshellfish-free
Philadelphia Mead
From The Pattern cook-book, 1890
Serves 7
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
No method was recorded for this recipe.
Nutrition per serving
797Calories
2 gProtein
200 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories797 kcal
Protein2.3 g
Carbohydrates200 g
Fiber1.5 g
Sugars177 g
Total Fat0.7 g
Saturated Fat0.1 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0.3 g
Cholesterol0 mg
Sodium365 mg
Potassium924 mg
Calcium305 mg
Iron12 mg
Magnesium136 mg
Phosphorus40 mg
Zinc0.3 mg
Copper0.3 mg
Manganese0.9 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60.4 mg
Vitamin B120 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.2 mg
Niacin (B3)2.9 mg
Folate38 mcg
Choline13 mg
Caffeine0 mg
Water123 g
Estimated from matched ingredients across 7 servings.
As published
This recipe was extracted from The Pattern cook-book (1890) by Butterick Publishing Company, page 244. The excerpt below is the record exactly as published.
PHILADELPHIA MEAD. One quart of boiling water. One-half pint of molasses. Two and a-quarter pounds of brown sugar. One-half ounce of flavoring extract
Cook this with the app: pantry check, scaling, and the assistant.