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Temperance Cup
From The white ribbon cook book, 1894
Serves 10
The juices of the fruit need to be incorporated with the sugar at least 12 hours before the beverage is used.
Presented as published in 1894. 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
301Calories
1 gProtein
79 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories301 kcal
Protein1.3 g
Carbohydrates79 g
Fiber3.4 g
Sugars70 g
Total Fat0.4 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0.1 g
Cholesterol0 mg
Sodium12 mg
Potassium173 mg
Calcium41 mg
Iron0.8 mg
Magnesium13 mg
Phosphorus19 mg
Zinc0.1 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C65 mg
Vitamin A1.3 mcg
Vitamin E0.2 mg
Vitamin K0 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0 mg
Niacin (B3)0.1 mg
Folate14 mcg
Choline6.3 mg
Caffeine0 mg
Water393 g
Estimated from matched ingredients across 10 servings.
As published
This recipe was extracted from The white ribbon cook book (1894) by Kathryn Armstrong, page 128. The excerpt below is the record exactly as published.
Temperance Cnp — Pare the yellow rind very thinly from twelve lemons; squeeze the juice over it in an earthen bowl, and let it stand over night, if possible. Pare and slice thinly a very ripe pineapple, and let it lie over night in l^ lb. powdered sugar. If all these ingredients cannot be prepared the day before they are used, they must be done very early in the morning, because the juices of the fruit need to be incorporated with the sugar at least 12 hours before the bev- erage is used. After all the ingredients have been properly prepared, as above, strain off the juice, carefully pressing all of it out of the fruit; mix it with 2 lbs. powdered sugar and 3 quarts ice water
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