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Lemon Water
From Cassell's dictionary of cookery, 1892
Serves 1
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
504Calories
10 gProtein
119 gCarbs
3 gFat
Full nutrition (33 nutrients)
Calories504 kcal
Protein9.7 g
Carbohydrates119 g
Fiber11 g
Sugars30 g
Total Fat3 g
Saturated Fat0.4 g
Monounsaturated Fat0.4 g
Polyunsaturated Fat1.1 g
Cholesterol0 mg
Sodium1078 mg
Potassium404 mg
Calcium355 mg
Iron33 mg
Magnesium44 mg
Phosphorus98 mg
Zinc0.5 mg
Copper0.1 mg
Manganese0.3 mg
Vitamin D0 mcg
Vitamin C106 mg
Vitamin A2 mcg
Vitamin E0.3 mg
Vitamin K0 mcg
Vitamin B60.3 mg
Vitamin B120 mcg
Thiamin (B1)0.8 mg
Riboflavin (B2)0.7 mg
Niacin (B3)8.1 mg
Folate150 mcg
Choline23 mg
Caffeine0 mg
Water562 g
As published
This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 1807. The excerpt below is the record exactly as published.
Lemon- Water. — Put two slices of lemon thinly pared into a tea-pot, a little bit of the peel, and a bit of sugar, or a large spoonful of capiUau-e ; pour in a pint of boiling water
Cook this with the app: pantry check, scaling, and the assistant.