Angie's Lemonade

Name: Angie's Lemonade
Ingredients: a juicy pine apple; a lump of clear ice; the juice of six lemons; three-quarters of a pound of loaf sugar; three pints of water

From Recipes compiled by the ladies of St. Mark's Guild, 1886, revised 1909, 1909

Presented as published in 1909. 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

1310Calories

0 gProtein

339 gCarbs

1 gFat

Full nutrition (33 nutrients)

Calories1310 kcal

Protein0 g

Carbohydrates339 g

Fiber0 g

Sugars340 g

Total Fat1.1 g

Saturated Fat0 g

Monounsaturated Fat0 g

Polyunsaturated Fat0 g

Cholesterol0 mg

Sodium46 mg

Potassium21 mg

Calcium46 mg

Iron0.2 mg

Magnesium15 mg

Phosphorus0 mg

Zinc0 mg

Copper0.2 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

Water1418 g

As published

This recipe was extracted from Recipes compiled by the ladies of St. Mark's Guild, 1886, revised 1909 (1909) by Utah) St. Mark's Guild (Salt Lake City, page 41. The excerpt below is the record exactly as published.

ANGIE’S LEMONADE. Peel a juicy pine apple and slice it into a large bowl or pitcher. Add to it a lump of clear ice, the juice of six lemons, and three-quarters of a pound of loaf sugar. Let this stand half an hour; then add three pints of water

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