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Lemon Tea
From The encyclopaedia of practical cookery, 1892
Serves 2
This makes a very pleasant, refreshing drink in the summer.
Presented as published in 1892. 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
536Calories
4 gProtein
126 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories536 kcal
Protein4.3 g
Carbohydrates126 g
Fiber4.3 g
Sugars7.8 g
Total Fat1.3 g
Saturated Fat0.2 g
Monounsaturated Fat0.2 g
Polyunsaturated Fat0.5 g
Cholesterol0 mg
Sodium603 mg
Potassium20758 mg
Calcium174 mg
Iron21 mg
Magnesium21 mg
Phosphorus47 mg
Zinc0.8 mg
Copper0.3 mg
Manganese0.4 mg
Vitamin D0 mcg
Vitamin C27 mg
Vitamin A0.5 mcg
Vitamin E0.1 mg
Vitamin K0 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)0.3 mg
Niacin (B3)4 mg
Folate69 mcg
Choline8.7 mg
Caffeine0 mg
Water239 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The encyclopaedia of practical cookery (1892) by Theodore Francis Garrett, William A. Rawson, page 323. The excerpt below is the record exactly as published.
Lemon Tea. — Peel as thinly as possible the yellow rind of one Lemon, put it in a jug with 1 table-spoonful of loaf sugar, pour over 1 pint of boiling water, and let it infuse until nearly cold. Stir 10 grains of cream of tartar
Cook this with the app: pantry check, scaling, and the assistant.