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Hot Lemonade
From The household (of the Detroit free press), 1886
Serves 6
Presented as published in 1886. 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
481Calories
6 gProtein
116 gCarbs
2 gFat
Full nutrition (33 nutrients)
Calories481 kcal
Protein6.1 g
Carbohydrates116 g
Fiber6.3 g
Sugars59 g
Total Fat2 g
Saturated Fat0.3 g
Monounsaturated Fat0.3 g
Polyunsaturated Fat0.7 g
Cholesterol0 mg
Sodium719 mg
Potassium224 mg
Calcium228 mg
Iron22 mg
Magnesium27 mg
Phosphorus60 mg
Zinc0.3 mg
Copper0 mg
Manganese0.2 mg
Vitamin D0 mcg
Vitamin C53 mg
Vitamin A1 mcg
Vitamin E0.2 mg
Vitamin K0 mcg
Vitamin B60.2 mg
Vitamin B120 mcg
Thiamin (B1)0.5 mg
Riboflavin (B2)0.4 mg
Niacin (B3)5.4 mg
Folate96 mcg
Choline13 mg
Caffeine0 mg
Water345 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from The household (of the Detroit free press) (1886) by Goff, May Perrin,, page 393. The excerpt below is the record exactly as published.
HOT LEMONADE. To six lemons, allow three-quarters of a pound of lump sugar and a pint of boiling water; rub the lemons with some of the sugar, peel them very thin, strain the juice, put it, with the lemon-peel and sugar, into a jug and pour over it four pints of boiling water
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