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Sherry Cobbler
From The encyclopædia of practical cookery, 1890
Serves 1
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
Nutrition per serving
165Calories
3 gProtein
39 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories165 kcal
Protein2.8 g
Carbohydrates39 g
Fiber5.6 g
Sugars19 g
Total Fat0.6 g
Saturated Fat0.1 g
Monounsaturated Fat0 g
Polyunsaturated Fat0.2 g
Cholesterol0 mg
Sodium740 mg
Potassium380 mg
Calcium63 mg
Iron1.7 mg
Magnesium28 mg
Phosphorus50 mg
Zinc0.2 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C106 mg
Vitamin A2 mcg
Vitamin E0.3 mg
Vitamin K0 mcg
Vitamin B60.2 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.3 mg
Folate23 mcg
Choline16 mg
Caffeine0 mg
Water283 g
As published
This recipe was extracted from The encyclopædia of practical cookery (1890) by Theodore Francis Garrett, page 390. The excerpt below is the record exactly as published.
Sherry Cobbler. — (1) Put 1 gill of sherry and 1 table-spoonful of sugar or syrup into a pint glass, half fill with broken ice, stir until the sugar is dissolved, fill up with more ice, put two rings or slices of lemon on the top
Cook this with the app: pantry check, scaling, and the assistant.