vegetarianvegangluten-freedairy-freenut-free
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
- 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.
Method
Serve ice cold.
Nutrition per serving
91Calories
0 gProtein
23 gCarbs
0 gFat
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.