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Wine Caudel
From Cassell's dictionary of cookery, 1892
Serves 3
A warm beverage.
Presented as published in 1892. 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
523Calories
19 gProtein
80 gCarbs
15 gFat
Full nutrition (34 nutrients)
Calories523 kcal
Protein19 g
Carbohydrates80 g
Fiber0.9 g
Sugars77 g
Total Fat15 g
Saturated Fat4.7 g
Monounsaturated Fat5.5 g
Polyunsaturated Fat2.9 g
Omega-30.1 g
Cholesterol558 mg
Sodium219 mg
Potassium256 mg
Calcium98 mg
Iron2.9 mg
Magnesium22 mg
Phosphorus302 mg
Zinc2 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D3 mcg
Vitamin C18 mg
Vitamin A240 mcg
Vitamin E1.6 mg
Vitamin K0.5 mcg
Vitamin B60.3 mg
Vitamin B121.3 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.7 mg
Niacin (B3)0.1 mg
Folate74 mcg
Choline443 mg
Caffeine0 mg
Water310 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 2295. The excerpt below is the record exactly as published.
Wine Caudel.— Beat with a whisk the wliite of one egg and the yolks of eight. Stir into it a bottle of white wine, a pint ©f water, the peel of a lemon, and half a pound of lump sugar
Cook this with the app: pantry check, scaling, and the assistant.