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Welsh Nectar

Name: Welsh Nectar
Yield: 19 servings
Ingredients: three lemons; two gallons boiling water; two pounds loaf sugar; one pound raisins

From The new practical housekeeping, 1890

Serves 19

Presented as published in 1890. 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

555Calories

7 gProtein

132 gCarbs

2 gFat

Full nutrition (34 nutrients)

Calories555 kcal

Protein7.3 g

Carbohydrates132 g

Fiber5.9 g

Sugars64 g

Total Fat2.2 g

Saturated Fat0.3 g

Monounsaturated Fat0.3 g

Polyunsaturated Fat0.8 g

Omega-30 g

Cholesterol0 mg

Sodium912 mg

Potassium308 mg

Calcium274 mg

Iron27 mg

Magnesium34 mg

Phosphorus82 mg

Zinc0.5 mg

Copper0.1 mg

Manganese0.3 mg

Vitamin D0 mcg

Vitamin C8.9 mg

Vitamin A0.2 mcg

Vitamin E0.1 mg

Vitamin K0.8 mcg

Vitamin B60.2 mg

Vitamin B120 mcg

Thiamin (B1)0.6 mg

Riboflavin (B2)0.6 mg

Niacin (B3)6.9 mg

Folate111 mcg

Choline14 mg

Caffeine0 mg

Water341 g

Estimated from matched ingredients across 19 servings.

As published

This recipe was extracted from The new practical housekeeping (1890) by Estelle Woods Wilcox, page 160. The excerpt below is the record exactly as published.

Welsh Nectar, — Cut the peel of three lemons very thin, poui upon it two gallons boiling water, and when cool add the strained juice of the lemons, two pounds loaf sugar and one pound raisins

Cook this with the app: pantry check, scaling, and the assistant.