Aunt Susan's Lemonade

Name: Aunt Susan's Lemonade
Ingredients: 1½ cups sugar; 2½ cups water; juice of 6 lemons; juice of 2 oranges; grated rind of 1 orange; 1 cup mint leaves

From The Williamston cook book, 1950

Makes 10 or 12 glasses.

Presented as published in 1950. 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

1689Calories

14 gProtein

445 gCarbs

4 gFat

Full nutrition (33 nutrients)

Calories1689 kcal

Protein14 g

Carbohydrates445 g

Fiber45 g

Sugars350 g

Total Fat3.8 g

Saturated Fat0.3 g

Monounsaturated Fat0.3 g

Polyunsaturated Fat0.9 g

Cholesterol0 mg

Sodium40 mg

Potassium1998 mg

Calcium686 mg

Iron6.9 mg

Magnesium158 mg

Phosphorus208 mg

Zinc1.4 mg

Copper0.8 mg

Manganese0.8 mg

Vitamin D0 mcg

Vitamin C762 mg

Vitamin A195 mcg

Vitamin E2.3 mg

Vitamin K176 mcg

Vitamin B61.1 mg

Vitamin B120 mcg

Thiamin (B1)0.8 mg

Riboflavin (B2)0.5 mg

Niacin (B3)3.6 mg

Folate257 mcg

Choline66 mg

Caffeine0 mg

Water1607 g

As published

This recipe was extracted from The Williamston cook book (1950) by N.C.). Christian Women's Fellowship Williamston Christian Church (Williamston, page 3. The excerpt below is the record exactly as published.

1% cups sugar or % syru é p yrup water, or ginger ale 114 c. lemon juice (9 lemons) ; “3 Make a syrup of 2 qts. tea and sugar. Cool and allow the rind of 6 lemons to stand in hot syrup—about four hours. Add lemon juice and fruit. Add ice water or gingerale just before serving. Serve with crushed ice with slices of lemon, or orange or cherry on top. Mrs. R. L. Coburn. THE WILLIAMSTON COOK BOOK ae AUNT SUSAN’S LEMONADE Make a syrup of 1% cups sugar and 2% cups water. Cool, add juice of 6 lemons, juice of 2 oranges, and grated rind of 1 irange. Pour over 1 cup mint leaves

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