Grape Water
From Household science and arts, 1913
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
225Calories
2 gProtein
55 gCarbs
1 gFat
Full nutrition (34 nutrients)
Calories225 kcal
Protein2 g
Carbohydrates55 g
Fiber1.9 g
Sugars26 g
Total Fat0.6 g
Saturated Fat0.1 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0.2 g
Omega-30 g
Cholesterol0 mg
Sodium284 mg
Potassium75 mg
Calcium80 mg
Iron8 mg
Magnesium11 mg
Phosphorus21 mg
Zinc0.1 mg
Copper0 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C6.5 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0.2 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.2 mg
Niacin (B3)2 mg
Folate36 mcg
Choline9 mg
Caffeine0 mg
Water125 g
As published
This recipe was extracted from Household science and arts (1913) by Josephine Morris, page 62. The excerpt below is the record exactly as published.
Sugar to taste RECIPE 269. 1 tbs. whole flaxseed 2i c. cold water 4 tbs. lemon juice Sugar to taste LEMONADE Wash the lemon, cut a very thin slice from the center, and remove the seeds. Squeeze the juice from the lemon into a bowl, add the sugar and the boiling water ; cover it and set it on ice to cool. Strain it into a glass and put the slice of lemon on top. EFFERVESCENT DRINK Add to above recipe } ts. soda free from lumps. Stir it into the lemonade and drink it while it is foaming. PINEAPPLE LEMONADE Mix the pineapple, lemon juice, and sugar ; pour on the boiling water, and let it stand about fifteen minutes, or until it is cool. Add the cold water ; strain it into a glass. ORANGEADE Follow the directions in No. 264. nasH'Moss lemonade Pick over the moss, wash it, and allow it to soak in cold water about twenty minutes. Put the moss and the boiling water into the upper part of a double boiler and cook it until the mixture is like sirup. Strain it and add the sugar and lemon juice. Serve it hot. FLAXSEED TEA Wash the flaxseed thoroughly, put it into the cold water in a saucepan, and simmer it three quarters of an hour. Strain it, and if it is too thick, add boiling Digitized by Google 156 SECOND YEAR RECIPE 270. 4 tbs. grape jelly 1 tbs. lemon juice } c. boiling water Sugar to taste RECIPE 271. 1 stalk rhubarb 1 c. boiling water 1 tbs. lemon juice Sugar to taste RECIPE 272. 1 sour apple 1 tbs. sugar 1 tbs. lemon juice 1 c. boiling water water. Add the lemon juice and sugar. Serve it hot. GRAPE WATER
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