Ice, Lemon Water

Name: Ice, Lemon Water
Ingredients: enough good lemons for half a pint of juice; half a pint of water; one pint of clarified sugar

From The handy dictionary of cookery, 1890

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

1603Calories

1 gProtein

418 gCarbs

2 gFat

Full nutrition (34 nutrients)

Calories1603 kcal

Protein0.9 g

Carbohydrates418 g

Fiber0.7 g

Sugars408 g

Total Fat1.9 g

Saturated Fat0.1 g

Monounsaturated Fat0 g

Polyunsaturated Fat0.1 g

Omega-30 g

Cholesterol0 mg

Sodium14 mg

Potassium266 mg

Calcium26 mg

Iron0.4 mg

Magnesium18 mg

Phosphorus20 mg

Zinc0.2 mg

Copper0.1 mg

Manganese0 mg

Vitamin D0 mcg

Vitamin C96 mg

Vitamin A0 mcg

Vitamin E0.4 mg

Vitamin K0 mcg

Vitamin B60.1 mg

Vitamin B120 mcg

Thiamin (B1)0.1 mg

Riboflavin (B2)0 mg

Niacin (B3)0.2 mg

Folate50 mcg

Choline13 mg

Caffeine0 mg

Water466 g

As published

This recipe was extracted from The handy dictionary of cookery (1890) by Mary A. Everard, page 55. The excerpt below is the record exactly as published.

Ice, Lemon Water. Take enough good lemons for half a pint of juice squeeze the juice into a half pint measure, remove the pips, pour it into a tin ; add half a pint of water and one pint of clarified sugar

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