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Port Wine Negus
From Soyer's standard cookery, 1912
Serves 6
Presented as published in 1912. 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
508Calories
5 gProtein
91 gCarbs
2 gFat
Full nutrition (33 nutrients)
Calories508 kcal
Protein5.4 g
Carbohydrates91 g
Fiber4.4 g
Sugars35 g
Total Fat2.5 g
Saturated Fat0.8 g
Monounsaturated Fat0.3 g
Polyunsaturated Fat0.6 g
Cholesterol0 mg
Sodium725 mg
Potassium271 mg
Calcium223 mg
Iron22 mg
Magnesium41 mg
Phosphorus82 mg
Zinc0.5 mg
Copper0 mg
Manganese0.4 mg
Vitamin D0 mcg
Vitamin C8.9 mg
Vitamin A0.3 mcg
Vitamin E0.1 mg
Vitamin K0 mcg
Vitamin B60.2 mg
Vitamin B120 mcg
Thiamin (B1)0.5 mg
Riboflavin (B2)0.5 mg
Niacin (B3)5.6 mg
Folate90 mcg
Choline17 mg
Caffeine0 mg
Water406 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from Soyer's standard cookery (1912) by Nicolas Soyer, page 268. The excerpt below is the record exactly as published.
Port Wine Negus. Take one quart of new port wine, of a fruity character, one tablespoonful of spirit of cloves, one teacupful of sugar, one lemon sliced, half a nutmeg grated; pour over these two quarts of boiling water
Cook this with the app: pantry check, scaling, and the assistant.