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Whisky Sour

Name: Whisky Sour
Yield: 1 servings
Ingredients: Squeeze the half of a lemon into the bottom of a glass; add a dash of carbonated water, and a little sugar; add a liqueur-glass of whisky; put in a slice of the lemon

From Around-the-world cook book, 1913

Serves 1

Presented as published in 1913. 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

198Calories

2 gProtein

39 gCarbs

1 gFat

Full nutrition (34 nutrients)

Calories198 kcal

Protein1.7 g

Carbohydrates39 g

Fiber4.2 g

Sugars29 g

Total Fat0.5 g

Saturated Fat0.1 g

Monounsaturated Fat0 g

Polyunsaturated Fat0.1 g

Cholesterol0 mg

Sodium3.5 mg

Potassium208 mg

Calcium39 mg

Iron0.9 mg

Magnesium12 mg

Phosphorus25 mg

Zinc0.1 mg

Copper0.1 mg

Manganese0.1 mg

Vitamin D0 mcg

Vitamin C80 mg

Vitamin A1.5 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)0.2 mg

Folate17 mcg

Choline7.7 mg

Caffeine0 mg

Alcohol8.3 g

Water150 g

As published

This recipe was extracted from Around-the-world cook book (1913) by Mary Louise Barroll, page 96. The excerpt below is the record exactly as published.

Squeeze the half of a lemon into the bottom of a glass, add a dash of carbonated water, and a little sugar. Mix this well, then fill the glass two-thirds full \vith shaved ice. Add a liqueur-glass of whisky, mix well, and strain. Then put in a slice of the lemon

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