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Lemon Cordial
From Fruit recipes, 1907
Serves 20
An old recipe for a refreshing cordial.
Presented as published in 1907. 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
428Calories
4 gProtein
105 gCarbs
3 gFat
Full nutrition (34 nutrients)
Calories428 kcal
Protein3.7 g
Carbohydrates105 g
Fiber3.4 g
Sugars97 g
Total Fat3 g
Saturated Fat1.4 g
Monounsaturated Fat0.5 g
Polyunsaturated Fat0.2 g
Omega-30 g
Cholesterol8.8 mg
Sodium37 mg
Potassium279 mg
Calcium128 mg
Iron0.8 mg
Magnesium20 mg
Phosphorus93 mg
Zinc0.4 mg
Copper0.1 mg
Manganese0 mg
Vitamin D0.7 mcg
Vitamin C64 mg
Vitamin A25 mcg
Vitamin E0.2 mg
Vitamin K0 mcg
Vitamin B60.1 mg
Vitamin B120.4 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.2 mg
Folate13 mcg
Choline19 mg
Caffeine0 mg
Water360 g
Estimated from matched ingredients across 20 servings.
As published
This recipe was extracted from Fruit recipes (1907) by Berry, Riley Maria Fletcher Mrs., page 79. The excerpt below is the record exactly as published.
a quart of boiling water over a cup of flaxseed. Add juice of two lemons and sugar to taste. Let steep in covered jug several hours and drink hot just before retiring. (This may be thinned if preferred.) LEMON CORDIAL (Old Recipe) Steep for twenty-four hours the yellow, rinds (only) of two dozen lemons in a gallon of French brandy, meantime having rolled the lemons and squeezed pulp with juice into four pounds of sugar dissolved in a gallon of water. Strain, and when the lemon rind is ready to mix add a quart and a pint of milk
Cook this with the app: pantry check, scaling, and the assistant.