Lemonade
From Shallowford cookery, 1951
Presented as published in 1951. 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
828Calories
1 gProtein
217 gCarbs
1 gFat
Full nutrition (34 nutrients)
Calories828 kcal
Protein0.9 g
Carbohydrates217 g
Fiber0.7 g
Sugars207 g
Total Fat1.2 g
Saturated Fat0.1 g
Monounsaturated Fat0 g
Polyunsaturated Fat0.1 g
Omega-30 g
Cholesterol0 mg
Sodium40 mg
Potassium269 mg
Calcium52 mg
Iron0.3 mg
Magnesium27 mg
Phosphorus20 mg
Zinc0.1 mg
Copper0.2 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C95 mg
Vitamin A0 mcg
Vitamin E0.4 mg
Vitamin K0 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0 mg
Niacin (B3)0.2 mg
Folate49 mcg
Choline13 mg
Caffeine0 mg
Water1409 g
As published
This recipe was extracted from Shallowford cookery (1951) by Marie Koury, page 8. The excerpt below is the record exactly as published.
Lemonade Combine in saucepan: 1 cup water 1 cup sugar Rind of 2 lemons, cut into pieces Stir over low heat until sugar is dissolveg Boil about 7 minutes. Cool. Add 1 cup Minute Maid frozen lemon juice or 5 to 6 lemons and 4 cups ice water
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