vegetarianveganpescatariangluten-freedairy-freenut-freeegg-freesoy-freefish-freeshellfish-free
Strawberry Water
From Cassell's dictionary of cookery, 1892
Serves 2
Sufficient for about a quart.
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
138Calories
1 gProtein
34 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories138 kcal
Protein0.7 g
Carbohydrates34 g
Fiber0 g
Sugars31 g
Total Fat0.3 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium12 mg
Potassium183 mg
Calcium28 mg
Iron0.3 mg
Magnesium17 mg
Phosphorus26 mg
Zinc0.2 mg
Copper0.1 mg
Manganese0.4 mg
Vitamin D0 mcg
Vitamin C68 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
Folate0 mcg
Choline0 mg
Caffeine0 mg
Water398 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 1916. The excerpt below is the record exactly as published.
Strawberry Water (a refreshing summer <L.-ink). — Take half a pound of finely -flavoured strawbeiTies. Bruise them well in a basin with a wooden simoon, and mix with them four table- spoonfuls of finely-powdered sugar and a quarter of a pint of cold water
Cook this with the app: pantry check, scaling, and the assistant.