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Honey Lemonade
From The farm cook & rule book, 1923
Serves 6
Presented as published in 1923. 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
91Calories
0 gProtein
23 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories91 kcal
Protein0.2 g
Carbohydrates23 g
Fiber0.1 g
Sugars22 g
Total Fat0.1 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium12 mg
Potassium72 mg
Calcium13 mg
Iron0.2 mg
Magnesium23 mg
Phosphorus3.9 mg
Zinc0.1 mg
Copper0.1 mg
Manganese0.2 mg
Vitamin D0 mcg
Vitamin C6.8 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0.1 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.1 mg
Folate7.7 mcg
Choline1.7 mg
Caffeine0 mg
Water208 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from The farm cook & rule book (1923) by Nell Beaubien Nichols, page 4. The excerpt below is the record exactly as published.
Honey Lemonade To 1 quart of lemonade add 1 cupful of strained pineapple juice and 1 cupful of strawberry or red raspberry juice." Add 4 tablespoonfuls of strained honey and a few drops of vanilla.
Cook this with the app: pantry check, scaling, and the assistant.