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Sherry Cobbler
From Cassell's dictionary of cookery, 1892
Serves 1
Best enjoyed slowly through a straw.
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
196Calories
1 gProtein
35 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories196 kcal
Protein1.5 g
Carbohydrates35 g
Fiber0.7 g
Sugars15 g
Total Fat0.1 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium1474 mg
Potassium243 mg
Calcium30 mg
Iron1.1 mg
Magnesium26 mg
Phosphorus39 mg
Zinc0.3 mg
Copper0 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C14 mg
Vitamin A0.3 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.3 mg
Folate5.1 mcg
Choline13 mg
Caffeine0 mg
Water259 g
As published
This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 1936. The excerpt below is the record exactly as published.
Sherry Cobbler.- — Take some very fine and clean ice, break it into small pieces, fill a tumbler to within an inch of the top with it, put a table-spoonful of plain sji-up, capillaire, or anj' other flavoiu: — some prefer strawberry — add the quarter of the zest of a lemon and a few drops of the juice. Fill with sherry
Cook this with the app: pantry check, scaling, and the assistant.