Presented as published in 1902. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
vegetariangluten-freenut-free
Antiscorbutic Drink
From Consult me, 1902
Serves 20
A modern interpretation · AI-generated from the original record
Ingredients
- Take of cream of tartar three ounces
- juniper berries four ounces
- ginger in powder two drachms
- five pounds of sugar
- six gallons of water
Method
Boil in six gallons of water, after boiling half-an-hour, the whole is poured into a tub and allowed to ferment.
It may be drunk in the quantity of from one to three pints daily, as soon as the fermentation commences.
Nutrition per serving
448Calories
0 gProtein
116 gCarbs
0 gFat
Estimated from matched ingredients across 20 servings.
As published
This recipe was extracted from Consult me (1902) by Robert Kemp Philp, page 17. The excerpt below is the record exactly as published.
ANTISCORBUTIC DRINK. — Take of cream of tartar three ounces, juniper berries four ounces, ginger in powder two drachms, and five pounds of sugar, boil in six gallons of water
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