Spirit of CuraQoa
From The "Queen" cookery books: Pickles and Preserves, 1902
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
697Calories
16 gProtein
166 gCarbs
4 gFat
Full nutrition (34 nutrients)
Calories697 kcal
Protein16 g
Carbohydrates166 g
Fiber14 g
Sugars54 g
Total Fat4 g
Saturated Fat0.2 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0.4 g
Omega-30 g
Cholesterol0 mg
Sodium8.5 mg
Potassium4073 mg
Calcium315 mg
Iron5.7 mg
Magnesium173 mg
Phosphorus331 mg
Zinc2.8 mg
Copper1.5 mg
Manganese4 mg
Vitamin D0 mcg
Vitamin C319 mg
Vitamin A4.8 mcg
Vitamin E0.7 mg
Vitamin K3 mcg
Vitamin B61.2 mg
Vitamin B120 mcg
Thiamin (B1)0.5 mg
Riboflavin (B2)0.1 mg
Niacin (B3)3.6 mg
Folate44 mcg
Choline21 mg
Caffeine0 mg
Water929 g
As published
This recipe was extracted from The "Queen" cookery books: Pickles and Preserves (1902) by S. Beaty-Pownall, page 36. The excerpt below is the record exactly as published.
Spirit of CuraQoa. — For this dry the thinly pared rind of four lemons, four sweet and four Seville oranges in the oven, then infuse them for a month in three pints of brandy or any spirit to taste, with a piece of stick cinnamon and a tiny blade of mace
Cook this with the app: pantry check, scaling, and the assistant.