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Lemonade
From Vegetarian cookery, 1891
Serves 4
Cinnamon or ginger can be added for flavor.
Presented as published in 1891. 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
197Calories
5 gProtein
45 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories197 kcal
Protein4.6 g
Carbohydrates45 g
Fiber4.7 g
Sugars2.1 g
Total Fat1.4 g
Saturated Fat0.2 g
Monounsaturated Fat0.2 g
Polyunsaturated Fat0.5 g
Cholesterol0 mg
Sodium539 mg
Potassium167 mg
Calcium171 mg
Iron16 mg
Magnesium20 mg
Phosphorus45 mg
Zinc0.3 mg
Copper0 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C40 mg
Vitamin A0.8 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
Folate72 mcg
Choline10 mg
Caffeine0 mg
Water259 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Vegetarian cookery (1891) by Martha Brotherton, page 142. The excerpt below is the record exactly as published.
Lemonade. Pour a quart of boiling water on the rind of a lemon, pared very thin ; cover it, and when cold, add the juice of three lemons, and white sugar as required
Cook this with the app: pantry check, scaling, and the assistant.