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Sangaree
From The Portland Woman's Exchange Cook Book, 1913
Serves 1
A few sprigs of mint adds both to flavor and looks.
Presented as published in 1913. 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
622Calories
6 gProtein
110 gCarbs
5 gFat
Full nutrition (34 nutrients)
Calories622 kcal
Protein6.1 g
Carbohydrates110 g
Fiber18 g
Sugars39 g
Total Fat5.3 g
Saturated Fat1.4 g
Monounsaturated Fat0.6 g
Polyunsaturated Fat1.5 g
Omega-30.2 g
Cholesterol0 mg
Sodium622 mg
Potassium414 mg
Calcium441 mg
Iron20 mg
Magnesium98 mg
Phosphorus71 mg
Zinc1.1 mg
Copper0.1 mg
Manganese20 mg
Vitamin D0 mcg
Vitamin C0.4 mg
Vitamin A3.9 mcg
Vitamin E2.9 mg
Vitamin K46 mcg
Vitamin B60.2 mg
Vitamin B120 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)0.4 mg
Niacin (B3)4.6 mg
Folate72 mcg
Choline18 mg
Caffeine0 mg
Water399 g
As published
This recipe was extracted from The Portland Woman's Exchange Cook Book (1913) by Portland Woman's Exchange (Or.), page 87. The excerpt below is the record exactly as published.
Sangaree. 1 cup Claret. 1 cup boiling water. 6 whole cloves. 3 tablespoons sugar. 12 whole allspice. 2-in. stick cinnamon. Grated nutmeg to taste
Cook this with the app: pantry check, scaling, and the assistant.