Irish Moss Lemonade
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
456Calories
10 gProtein
100 gCarbs
3 gFat
Full nutrition (34 nutrients)
Calories456 kcal
Protein9.7 g
Carbohydrates100 g
Fiber6.8 g
Sugars2.2 g
Total Fat3.1 g
Saturated Fat0.5 g
Monounsaturated Fat0.5 g
Polyunsaturated Fat1.1 g
Omega-30 g
Cholesterol0 mg
Sodium1350 mg
Potassium230 mg
Calcium389 mg
Iron41 mg
Magnesium54 mg
Phosphorus103 mg
Zinc0.8 mg
Copper0 mg
Manganese0.3 mg
Vitamin D0 mcg
Vitamin C24 mg
Vitamin A0.6 mcg
Vitamin E0.2 mg
Vitamin K0.5 mcg
Vitamin B60.2 mg
Vitamin B120 mcg
Thiamin (B1)0.9 mg
Riboflavin (B2)0.9 mg
Niacin (B3)10 mg
Folate190 mcg
Choline20 mg
Caffeine0 mg
Water546 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.
2 tbs. Irish moss 2i c. boiling water 4 tbs. lemon juice Sugar to taste
Cook this with the app: pantry check, scaling, and the assistant.