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Welsh Nectar
From The national course in home economics, 1917
Serves 10
A. Durm
Presented as published in 1917. 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
494Calories
2 gProtein
129 gCarbs
0 gFat
Full nutrition (34 nutrients)
Calories494 kcal
Protein1.8 g
Carbohydrates129 g
Fiber2.9 g
Sugars121 g
Total Fat0.5 g
Saturated Fat0.1 g
Monounsaturated Fat0 g
Polyunsaturated Fat0.1 g
Omega-30 g
Cholesterol0 mg
Sodium36 mg
Potassium388 mg
Calcium60 mg
Iron1 mg
Magnesium27 mg
Phosphorus49 mg
Zinc0.2 mg
Copper0.2 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C17 mg
Vitamin A0.3 mcg
Vitamin E0.1 mg
Vitamin K1.6 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.4 mg
Folate5.6 mcg
Choline6.6 mg
Caffeine0 mg
Water790 g
Estimated from matched ingredients across 10 servings.
As published
This recipe was extracted from The national course in home economics (1917) by Ruth Allen Beezley, page 247. The excerpt below is the record exactly as published.
WELSH NECTAR. Cut the peel of three lemons very thin and put the rind into a jar with the strained juice, two pounds of loaf sugar and one pound of raisins stoned and chopped small. Pour upon them two gallons of water
Cook this with the app: pantry check, scaling, and the assistant.