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Lemon Drink
From The new practical housekeeping, 1890
Serves 20
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
762Calories
4 gProtein
199 gCarbs
2 gFat
Full nutrition (33 nutrients)
Calories762 kcal
Protein4.5 g
Carbohydrates199 g
Fiber9.1 g
Sugars165 g
Total Fat1.8 g
Saturated Fat0.2 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0.4 g
Cholesterol0 mg
Sodium223 mg
Potassium401 mg
Calcium134 mg
Iron8 mg
Magnesium28 mg
Phosphorus56 mg
Zinc0.3 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C143 mg
Vitamin A2.7 mcg
Vitamin E0.4 mg
Vitamin K0 mcg
Vitamin B60.2 mg
Vitamin B120 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.2 mg
Niacin (B3)1.9 mg
Folate55 mcg
Choline16 mg
Caffeine0 mg
Water317 g
Estimated from matched ingredients across 20 servings.
As published
This recipe was extracted from The new practical housekeeping (1890) by Estelle Woods Wilcox, page 157. The excerpt below is the record exactly as published.
Lemon Drink. — Seven pounds white sugar, two^ quarts boiling water; let boil ten minutes, then take off and let stand till cool : add two ounces tartaric acid, one-half ounce gum arable, fifty-four drops essence of lemon
Cook this with the app: pantry check, scaling, and the assistant.