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Sherry Cobbler

Name: Sherry Cobbler
Yield: 1 servings
Ingredients: five scant tablespoons of Sherry; a half a tablespoon of powdered sugar; one thin slice of lemon; two thin slices of orange; fill scantily with crushed ice

From Mrs. Seely's Cook Book: A Manual of French and American Cookery : with .., 1902

Serves 1

Any still wine can be used.

Presented as published in 1902. 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

251Calories

5 gProtein

61 gCarbs

1 gFat

Full nutrition (33 nutrients)

Calories251 kcal

Protein4.7 g

Carbohydrates61 g

Fiber10 g

Sugars39 g

Total Fat0.8 g

Saturated Fat0 g

Monounsaturated Fat0 g

Polyunsaturated Fat0.1 g

Cholesterol0 mg

Sodium495 mg

Potassium801 mg

Calcium188 mg

Iron2.1 mg

Magnesium54 mg

Phosphorus110 mg

Zinc0.5 mg

Copper0.3 mg

Manganese0.1 mg

Vitamin D0 mcg

Vitamin C266 mg

Vitamin A1 mcg

Vitamin E0.2 mg

Vitamin K0 mcg

Vitamin B60.4 mg

Vitamin B120 mcg

Thiamin (B1)0.3 mg

Riboflavin (B2)0.2 mg

Niacin (B3)1.7 mg

Folate102 mcg

Choline8.8 mg

Caffeine0 mg

Water491 g

As published

This recipe was extracted from Mrs. Seely's Cook Book: A Manual of French and American Cookery : with .. (1902) by Lida Seely, page 219. The excerpt below is the record exactly as published.

Sherry Oobbler Put in a glass five scant tablespoons of Sherry with a half a tablespoon of powdered sugar, one thin slice of lemon, and two thin slices of orange, and fili scantily with crushed ice

Cook this with the app: pantry check, scaling, and the assistant.