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Porter Sangaree
From Miss Corson's practical American cookery and household management, 1885
Serves 1
Presented as published in 1885. 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
31Calories
0 gProtein
4 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories31 kcal
Protein0.2 g
Carbohydrates4.2 g
Fiber0 g
Sugars4.2 g
Total Fat0 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium1.5 mg
Potassium16 mg
Calcium2.5 mg
Iron0 mg
Magnesium3.2 mg
Phosphorus8 mg
Zinc0 mg
Copper0 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.3 mg
Folate4.5 mcg
Choline2.5 mg
Caffeine0 mg
Water38 g
As published
This recipe was extracted from Miss Corson's practical American cookery and household management (1885) by Juliet Corson, page 309. The excerpt below is the record exactly as published.
PORTER SANGAREE. Dissolve a heaping teaspoonful of sugar in a tablespoonful of water in a tumbler, fill the tumbler with freshly opened porter
Cook this with the app: pantry check, scaling, and the assistant.