Estimated Nutrition (whole recipe, rough)
Counts 3 of 4 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 3 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Ginger | 1 tsp grated fresh (2g) | 2 |
| Water | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- six quarts of boiling water on five pounds of white sugar
- half ounces of tartaric acid
- two pounds of crushed sugar in three quarts of water
- five pounds of white sugar
- one small bottle of essence oflemon
- three quarts of water
- two quarts
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- ginger
Directions
1. Pour six quarts of boiling water on five pounds of white sugar, one and a half ounces of tartaric acid, and a little whole ginger ; let stand till cold; then add one small bottle of essence oflemon. Strain and bottle.
2. Pare off the yellow rind of the lemon, slice the lemon and put a layer of lemon and a thick layer of sugar in a deep plate; cover close with a saucer, and set in a warm place,
CREAM NECTAR,
Dissolve two pounds of crushed sugar in three quarts of water ; boil down to two quarts; drop in the white of an egg while boiling; then strain, and put in the tartaric acid; when cold drop in the lemon to your taste; then bottle and cork. Shake two or three times a day.
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