vegetarianpescatariangluten-freedairy-freenut-freesoy-freefish-freeshellfish-free
Egg Lemonade
From The new practical housekeeping, 1890
Serves 10
This recipe makes fifty glasses.
Presented as published in 1890. 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
591Calories
8 gProtein
143 gCarbs
5 gFat
Full nutrition (34 nutrients)
Calories591 kcal
Protein7.7 g
Carbohydrates143 g
Fiber6.7 g
Sugars127 g
Total Fat4.9 g
Saturated Fat1.3 g
Monounsaturated Fat1.5 g
Polyunsaturated Fat1 g
Omega-30 g
Cholesterol149 mg
Sodium86 mg
Potassium396 mg
Calcium109 mg
Iron2.2 mg
Magnesium32 mg
Phosphorus118 mg
Zinc0.7 mg
Copper0.2 mg
Manganese0.1 mg
Vitamin D0.8 mcg
Vitamin C127 mg
Vitamin A66 mcg
Vitamin E0.8 mg
Vitamin K0.1 mcg
Vitamin B60.3 mg
Vitamin B120.4 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.2 mg
Niacin (B3)0.3 mg
Folate45 mcg
Choline130 mg
Caffeine0 mg
Water1000 g
Estimated from matched ingredients across 10 servings.
As published
This recipe was extracted from The new practical housekeeping (1890) by Estelle Woods Wilcox, page 159. The excerpt below is the record exactly as published.
Egg Lemonade. — This recipe makes fifty glasses. Eight quarts water, tnree pour -is sugar (six or seven cups), two dozen lemons, two oranges
Cook this with the app: pantry check, scaling, and the assistant.