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Sangaree (Danish)
From Cassell's dictionary of cookery, 1892
Serves 6
Serve cold.
Presented as published in 1892. 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
28Calories
0 gProtein
2 gCarbs
2 gFat
Full nutrition (33 nutrients)
Calories28 kcal
Protein0.2 g
Carbohydrates2.2 g
Fiber0.9 g
Sugars0.2 g
Total Fat1.5 g
Saturated Fat1.1 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium4.5 mg
Potassium25 mg
Calcium12 mg
Iron0.2 mg
Magnesium9.7 mg
Phosphorus11 mg
Zinc0.1 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C0.1 mg
Vitamin A0.2 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.1 mg
Folate3.2 mcg
Choline0.8 mg
Caffeine0 mg
Water125 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 1706. The excerpt below is the record exactly as published.
Sangaree, Danish. — The following is a Danish method of making sangaree. Take three bottles of red wine, and mix with them a pint and a half of water ; add a whole nut- meg grated, and cinnamon and sugar to taste
Cook this with the app: pantry check, scaling, and the assistant.