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Lemon Liqueur, No. 2
From European and American cuisine, 1914
Serves 7
Presented as published in 1914. 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
610Calories
4 gProtein
141 gCarbs
2 gFat
Full nutrition (34 nutrients)
Calories610 kcal
Protein4.3 g
Carbohydrates141 g
Fiber3 g
Sugars98 g
Total Fat1.6 g
Saturated Fat0.2 g
Monounsaturated Fat0.2 g
Polyunsaturated Fat0.5 g
Cholesterol0 mg
Sodium623 mg
Potassium89 mg
Calcium179 mg
Iron18 mg
Magnesium17 mg
Phosphorus39 mg
Zinc0.3 mg
Copper0 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C14 mg
Vitamin A60 mcg
Vitamin E0.7 mg
Vitamin K0.1 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)0.4 mg
Niacin (B3)4.5 mg
Folate73 mcg
Choline7.1 mg
Caffeine0 mg
Alcohol4.8 g
Water286 g
Estimated from matched ingredients across 7 servings.
As published
This recipe was extracted from European and American cuisine (1914) by Lemcke, Mrs. Gesine Knubel, page 388. The excerpt below is the record exactly as published.
Lemon Liqueur^ No. 2. — Put 4 bottles of Cognac with peel and juice of 16 lemons in a large demijohn, add ly^ pound sugar and 2 quarts boiling water
Cook this with the app: pantry check, scaling, and the assistant.