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Wine Sangaree of Port Madeira
From The complete cook book, 1900
Serves 1
Refreshing and sweet.
Presented as published in 1900. 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
48Calories
0 gProtein
13 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories48 kcal
Protein0 g
Carbohydrates13 g
Fiber0 g
Sugars13 g
Total Fat0 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium11 mg
Potassium3.8 mg
Calcium11 mg
Iron0 mg
Magnesium3.6 mg
Phosphorus0 mg
Zinc0 mg
Copper0 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0 mg
Folate0 mcg
Choline0 mg
Caffeine0 mg
Water355 g
As published
This recipe was extracted from The complete cook book (1900) by Rees, Jennie Day Mrs., page 150. The excerpt below is the record exactly as published.
WINE SANGAREE OF PORT MADEIRA. Take half a glass of water, sweeten it with a table- spoonful of white powdered sugar, and stir well until dissolved ; add a gill of Madeira or port, some nutmeg grated and pounded ice
Cook this with the app: pantry check, scaling, and the assistant.