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Jelly Lemonade
From The household (of the Detroit free press), 1886
Serves 6
If kept for several days, bottle tightly.
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
494Calories
2 gProtein
129 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories494 kcal
Protein1.7 g
Carbohydrates129 g
Fiber4.2 g
Sugars121 g
Total Fat0.7 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0.1 g
Cholesterol0 mg
Sodium10 mg
Potassium251 mg
Calcium58 mg
Iron0.7 mg
Magnesium17 mg
Phosphorus24 mg
Zinc0.1 mg
Copper0.1 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C85 mg
Vitamin A7.6 mcg
Vitamin E0.3 mg
Vitamin K0 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0 mg
Niacin (B3)0.3 mg
Folate29 mcg
Choline10 mg
Caffeine0 mg
Water377 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 392. The excerpt below is the record exactly as published.
JELLY LEMONADE. Pare the yellow rind thinly from two oranges and six lemons and steep it four hours in a quart of hot water. Boil a pound and a half of loaf sugar in three pints of water
Cook this with the app: pantry check, scaling, and the assistant.