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Tamarind Water
From Dr. M'Millan's formulas and domestic guide, 1882
Serves 6
An agreeable drink when a sour flavor is desired.
Presented as published in 1882. 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
187Calories
2 gProtein
49 gCarbs
0 gFat
Full nutrition (34 nutrients)
Calories187 kcal
Protein2.2 g
Carbohydrates49 g
Fiber3.7 g
Sugars31 g
Total Fat0.4 g
Saturated Fat0.2 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0.1 g
Omega-30 g
Cholesterol0 mg
Sodium28 mg
Potassium504 mg
Calcium65 mg
Iron2.1 mg
Magnesium67 mg
Phosphorus87 mg
Zinc0.1 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C20 mg
Vitamin A2.4 mcg
Vitamin E0.2 mg
Vitamin K2.1 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.1 mg
Niacin (B3)1.3 mg
Folate9.4 mcg
Choline6.5 mg
Caffeine0 mg
Water266 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from Dr. M'Millan's formulas and domestic guide (1882) by M'Millan, Alexander M. D., page 36. The excerpt below is the record exactly as published.
TAMARIND WATER. Take 13^ ounces of the best tamarinds and 2 ounces each of currants and raisins, washed and stoned. Boil in 3 pints of water
Cook this with the app: pantry check, scaling, and the assistant.