Snail Syrup
From Gancel's culinary encyclopedia of modern cooking, 1920
Excellent for children who have whooping cough.
Presented as published in 1920. 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
3687Calories
0 gProtein
910 gCarbs
3 gFat
Full nutrition (33 nutrients)
Calories3687 kcal
Protein0.2 g
Carbohydrates910 g
Fiber0 g
Sugars907 g
Total Fat2.9 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium49 mg
Potassium259 mg
Calcium56 mg
Iron1.3 mg
Magnesium38 mg
Phosphorus47 mg
Zinc0.4 mg
Copper0.2 mg
Manganese0.3 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.4 mg
Folate2.3 mcg
Choline12 mg
Caffeine0 mg
Water1148 g
As published
This recipe was extracted from Gancel's culinary encyclopedia of modern cooking (1920) by J. Gancel, page 82. The excerpt below is the record exactly as published.
Snail Syrup” is excellent for children who have whooping cough. Wash 3 dozen snails, when boiled, take from shell, put in pot w. 1 glass Spanish wine, stir 3 times, add 1 quart water and 2 lbs, sugar
Cook this with the app: pantry check, scaling, and the assistant.