vegetarianveganpescatariangluten-freedairy-freenut-freeegg-freesoy-freefish-freeshellfish-free
Tamarind Water
From Miss Parloa's kitchen companion, 1887
Serves 1
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
298Calories
6 gProtein
66 gCarbs
2 gFat
Full nutrition (33 nutrients)
Calories298 kcal
Protein6 g
Carbohydrates66 g
Fiber4.7 g
Sugars6.2 g
Total Fat1.8 g
Saturated Fat0.3 g
Monounsaturated Fat0.3 g
Polyunsaturated Fat0.7 g
Cholesterol0 mg
Sodium810 mg
Potassium190 mg
Calcium238 mg
Iron24 mg
Magnesium35 mg
Phosphorus67 mg
Zinc0.3 mg
Copper0 mg
Manganese0.2 mg
Vitamin D0 mcg
Vitamin C0.5 mg
Vitamin A0.3 mcg
Vitamin E0.1 mg
Vitamin K0.4 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.6 mg
Riboflavin (B2)0.5 mg
Niacin (B3)6.2 mg
Folate98 mcg
Choline11 mg
Caffeine0 mg
Water293 g
As published
This recipe was extracted from Miss Parloa's kitchen companion (1887) by Maria Parloa, page 457. The excerpt below is the record exactly as published.
Tamarind Water. Put two table-spoonfuls of preserved tamarind in a bowl. Pour three gills of boiling water
Cook this with the app: pantry check, scaling, and the assistant.