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Strawberry Nectar
From The King's College Hospital book of cooking recipes, 1907
Serves 6
Recipe by Miss M. Harben.
Presented as published in 1907. 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
211Calories
1 gProtein
52 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories211 kcal
Protein1.1 g
Carbohydrates52 g
Fiber0 g
Sugars46 g
Total Fat0.4 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium7.9 mg
Potassium286 mg
Calcium37 mg
Iron0.5 mg
Magnesium24 mg
Phosphorus40 mg
Zinc0.2 mg
Copper0.1 mg
Manganese0.6 mg
Vitamin D0 mcg
Vitamin C103 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0 mg
Folate1.5 mcg
Choline0 mg
Caffeine0 mg
Water395 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from The King's College Hospital book of cooking recipes (1907) by King's College Hospital, page 90. The excerpt below is the record exactly as published.
Strawberry Nectar. To one quart of mashed strawberries, add the juice of i lemon and 2 tablespoonfuls of orange juice, 3 pints of water. Let it stand three hours, then strain it upon Jib. of powdered sugar
Cook this with the app: pantry check, scaling, and the assistant.