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Bottled Lemon Juice
From Mary Jane's cook book, 1916
Serves 3
Presented as published in 1916. 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
656Calories
1 gProtein
172 gCarbs
1 gFat
Full nutrition (34 nutrients)
Calories656 kcal
Protein0.6 g
Carbohydrates172 g
Fiber0.5 g
Sugars165 g
Total Fat1 g
Saturated Fat0.1 g
Monounsaturated Fat0 g
Polyunsaturated Fat0.1 g
Omega-30 g
Cholesterol0 mg
Sodium16 mg
Potassium176 mg
Calcium12 mg
Iron0.2 mg
Magnesium27 mg
Phosphorus23 mg
Zinc0.1 mg
Copper0 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C67 mg
Vitamin A0 mcg
Vitamin E0.3 mg
Vitamin K0.2 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.1 mg
Folate33 mcg
Choline8.4 mg
Caffeine0 mg
Water151 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from Mary Jane's cook book (1916) by Mary Jane, Sophie D. Coe, page 3. The excerpt below is the record exactly as published.
BOTTLED LEMON JUICE. Use 1 pound of sugar to each pint of pure lemon juice
Cook this with the app: pantry check, scaling, and the assistant.