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Tamarind Water
From Temperance cook book, 1887
Serves 2
Currant or cranberry jelly can be used similarly.
Presented as published in 1887. 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
30Calories
0 gProtein
8 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories30 kcal
Protein0.4 g
Carbohydrates7.8 g
Fiber0.6 g
Sugars4.9 g
Total Fat0.1 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium13 mg
Potassium79 mg
Calcium16 mg
Iron0.4 mg
Magnesium14 mg
Phosphorus14 mg
Zinc0 mg
Copper0 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C0.4 mg
Vitamin A0.3 mcg
Vitamin E0 mg
Vitamin K0.4 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0 mg
Niacin (B3)0.2 mg
Folate1.8 mcg
Choline1.1 mg
Caffeine0 mg
Water240 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Temperance cook book (1887) by Mary G. Smith, page 142. The excerpt below is the record exactly as published.
TAMARIND WATER. One tumbler of tamarinds, one pint of cold water
Cook this with the app: pantry check, scaling, and the assistant.