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To Remove Fruit and Wine Stains
From Magnet users cook book, 1920
Serves 1
Repeat as necessary.
Presented as published in 1920. 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
162Calories
3 gProtein
35 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories162 kcal
Protein3.5 g
Carbohydrates35 g
Fiber2.4 g
Sugars0.2 g
Total Fat1.1 g
Saturated Fat0.2 g
Monounsaturated Fat0.2 g
Polyunsaturated Fat0.4 g
Cholesterol0 mg
Sodium113792 mg
Potassium82 mg
Calcium210 mg
Iron16 mg
Magnesium16 mg
Phosphorus31 mg
Zinc0.5 mg
Copper0.1 mg
Manganese0.4 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.3 mg
Niacin (B3)3.7 mg
Folate59 mcg
Choline5.7 mg
Caffeine0 mg
Water178 g
As published
This recipe was extracted from Magnet users cook book (1920) by Petrie Manufacturing Co, page 82. The excerpt below is the record exactly as published.
TO REMOVE FRUIT AND WINE STAINS. Apply salt to the stain and boiling water
Cook this with the app: pantry check, scaling, and the assistant.