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Brenton Lemonade
From The complete cook book, 1900
Serves 1
Adjust quantities based on the number of servings needed.
Presented as published in 1900. 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
54Calories
1 gProtein
14 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories54 kcal
Protein0.7 g
Carbohydrates14 g
Fiber1.4 g
Sugars11 g
Total Fat0.2 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium1.2 mg
Potassium97 mg
Calcium15 mg
Iron0.3 mg
Magnesium5.6 mg
Phosphorus11 mg
Zinc0 mg
Copper0 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C31 mg
Vitamin A0.5 mcg
Vitamin E0.1 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.1 mg
Folate10 mcg
Choline2.6 mg
Caffeine0 mg
Water58 g
As published
This recipe was extracted from The complete cook book (1900) by Rees, Jennie Day Mrs., page 152. The excerpt below is the record exactly as published.
BRENTON LEMONADE. According to the quantity needed alter the following formula : One tablespoon of powdered sugar, one-half juice of lemon ; half fill each glass with cracked ice and a tablespoon of orange juice
Cook this with the app: pantry check, scaling, and the assistant.