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Supreme Nectar
From Cassell's dictionary of cookery, 1892
Serves 20
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
1619Calories
26 gProtein
359 gCarbs
8 gFat
Full nutrition (34 nutrients)
Calories1619 kcal
Protein26 g
Carbohydrates359 g
Fiber18 g
Sugars138 g
Total Fat7.9 g
Saturated Fat1.1 g
Monounsaturated Fat1.6 g
Polyunsaturated Fat2.6 g
Cholesterol0 mg
Sodium3019 mg
Potassium1462 mg
Calcium859 mg
Iron90 mg
Magnesium91 mg
Phosphorus265 mg
Zinc2.2 mg
Copper0.1 mg
Manganese0.7 mg
Vitamin D0 mcg
Vitamin C11 mg
Vitamin A0.2 mcg
Vitamin E0.2 mg
Vitamin K0.1 mcg
Vitamin B60.6 mg
Vitamin B120 mcg
Thiamin (B1)3.2 mg
Riboflavin (B2)2.2 mg
Niacin (B3)27 mg
Folate626 mcg
Choline41 mg
Caffeine0 mg
Alcohol7.4 g
Water1115 g
Estimated from matched ingredients across 20 servings.
As published
This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 1936. The excerpt below is the record exactly as published.
Supreme Nectar. — Put into a nine-gallon cask six pounds of moist sugar, five ounces of bruised ginger, four ounces of cream of tartar, four lemons, eight ounces of yeast, and seven gallons of boiling water. Work two or three days, strain, add brandy one pint
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