Summer Drink
From The Chapel Hill cook book, 1935
Will keep indefinitely.
Presented as published in 1935. 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
3358Calories
3 gProtein
869 gCarbs
3 gFat
Full nutrition (33 nutrients)
Calories3358 kcal
Protein2.6 g
Carbohydrates869 g
Fiber20 g
Sugars827 g
Total Fat3.3 g
Saturated Fat0 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0.3 g
Cholesterol0 mg
Sodium154 mg
Potassium515 mg
Calcium188 mg
Iron1.7 mg
Magnesium81 mg
Phosphorus62 mg
Zinc0.6 mg
Copper0.8 mg
Manganese1.5 mg
Vitamin D0 mcg
Vitamin C79 mg
Vitamin A17 mcg
Vitamin E7.5 mg
Vitamin K28 mcg
Vitamin B60.3 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.6 mg
Folate5.7 mcg
Choline31 mg
Caffeine0 mg
Water4987 g
As published
This recipe was extracted from The Chapel Hill cook book (1935) by Presbyterian Church (Chapel Hill, N.C.). Woman's Auxiliary, page 43. The excerpt below is the record exactly as published.
SUMMER DRINK 4 qts. water 4 cups sugar Boil hard 20 minutes and let stand over night; 1 qt. cranberries 1 cup sugar 3 cups water Boil and strain through cheese cloth, combine the two. Add to it juice of 12 lemons, grated rind of 4
Cook this with the app: pantry check, scaling, and the assistant.