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Tamarind Juice
From Cassell's dictionary of cookery, 1892
Serves 1
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
294Calories
3 gProtein
77 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories294 kcal
Protein3.4 g
Carbohydrates77 g
Fiber6.3 g
Sugars48 g
Total Fat0.7 g
Saturated Fat0.3 g
Monounsaturated Fat0.2 g
Polyunsaturated Fat0.1 g
Cholesterol0 mg
Sodium42 mg
Potassium775 mg
Calcium98 mg
Iron3.4 mg
Magnesium116 mg
Phosphorus139 mg
Zinc0.1 mg
Copper0.1 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C4.3 mg
Vitamin A2.5 mcg
Vitamin E0.1 mg
Vitamin K3.4 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.5 mg
Riboflavin (B2)0.2 mg
Niacin (B3)2.4 mg
Folate17 mcg
Choline11 mg
Caffeine0 mg
Water275 g
As published
This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 1961. The excerpt below is the record exactly as published.
quarter of a pint of tamarind- juice with half a pint of cold spring water
Cook this with the app: pantry check, scaling, and the assistant.