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Summer Zephyr

Name: Summer Zephyr
Yield: 3 servings
Ingredients: a pound and a half of rhubarb; one bay leaf; one stick of paper-bark cinnamon; one cup of sugar; one pint of orange-juice; the juice of three lemons; half a cup of preserved ginger-juice

From The home cook book, 1905

Serves 3

Use halved strawberries or cherries for garnish.

Presented as published in 1905. 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

416Calories

5 gProtein

104 gCarbs

2 gFat

Full nutrition (34 nutrients)

Calories416 kcal

Protein4.6 g

Carbohydrates104 g

Fiber7.8 g

Sugars85 g

Total Fat1.6 g

Saturated Fat0.2 g

Monounsaturated Fat0.1 g

Polyunsaturated Fat0.3 g

Omega-30 g

Cholesterol0 mg

Sodium12 mg

Potassium1101 mg

Calcium255 mg

Iron1.5 mg

Magnesium54 mg

Phosphorus80 mg

Zinc0.4 mg

Copper0.2 mg

Manganese0.8 mg

Vitamin D0 mcg

Vitamin C121 mg

Vitamin A13 mcg

Vitamin E0.8 mg

Vitamin K67 mcg

Vitamin B60.2 mg

Vitamin B120 mcg

Thiamin (B1)0.2 mg

Riboflavin (B2)0.1 mg

Niacin (B3)0.9 mg

Folate75 mcg

Choline19 mg

Caffeine0 mg

Water447 g

Estimated from matched ingredients across 3 servings.

As published

This recipe was extracted from The home cook book (1905) by Christine Frederick, page 214. The excerpt below is the record exactly as published.

SUxMMER ZEPHYR Cut a pound and a half of rhubarb into thin slices, cover with water, and add one bay leaf and one stick of paper-bark cinnamon. Simmer until the rhubarb is tender, then strain. Add to the juice one cup of sugar and simmer ten minutes. Then add one pint of orange-juice, the juice of three lemons, half a cup of preserved ginger-juice

Cook this with the app: pantry check, scaling, and the assistant.