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Bottling Lemon Juice
From Around-the-world cook book, 1913
Serves 1
To use for lemonade, add one large tablespoon of juice to a gill of water.
Presented as published in 1913. 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
145Calories
1 gProtein
39 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories145 kcal
Protein1.1 g
Carbohydrates39 g
Fiber2.8 g
Sugars32 g
Total Fat0.4 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0.1 g
Cholesterol0 mg
Sodium2.3 mg
Potassium139 mg
Calcium26 mg
Iron0.6 mg
Magnesium8.1 mg
Phosphorus16 mg
Zinc0.1 mg
Copper0 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C53 mg
Vitamin A1 mcg
Vitamin E0.2 mg
Vitamin K0 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.1 mg
Folate11 mcg
Choline5.1 mg
Caffeine0 mg
Water89 g
As published
This recipe was extracted from Around-the-world cook book (1913) by Mary Louise Barroll, page 100. The excerpt below is the record exactly as published.
BOTTLING LEMON-JUICE Lemons, White sugar
Cook this with the app: pantry check, scaling, and the assistant.