vegetarianveganpescatariangluten-freedairy-freenut-freeegg-freesoy-freefish-freeshellfish-free
Lemonade
From Cookery and housekeeping, 1882
Serves 4
A little syrup of gum is an agreeable addition.
Presented as published in 1882. 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
219Calories
5 gProtein
52 gCarbs
2 gFat
Full nutrition (33 nutrients)
Calories219 kcal
Protein5.4 g
Carbohydrates52 g
Fiber6.8 g
Sugars4 g
Total Fat1.6 g
Saturated Fat0.2 g
Monounsaturated Fat0.2 g
Polyunsaturated Fat0.6 g
Cholesterol0 mg
Sodium540 mg
Potassium271 mg
Calcium190 mg
Iron17 mg
Magnesium26 mg
Phosphorus57 mg
Zinc0.3 mg
Copper0.1 mg
Manganese0.2 mg
Vitamin D0 mcg
Vitamin C80 mg
Vitamin A1.5 mcg
Vitamin E0.2 mg
Vitamin K0 mcg
Vitamin B60.2 mg
Vitamin B120 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)0.3 mg
Niacin (B3)4.1 mg
Folate80 mcg
Choline14 mg
Caffeine0 mg
Water326 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Cookery and housekeeping (1882) by Reeve, Henry Mrs., page 181. The excerpt below is the record exactly as published.
Lemonade. A quart of lemonade requires 6 lemons if they are ripe and juicy, or 8 if not juicy. Begin by rubbing the outside of two lemons with knobs of white sugar to imbibe the zest, squeeze the juice out of all the lemons, after carefully picking out the pips, and strain through a silk sieve, mix the sugar, the lemon juice, and rather less than a quart of boiling water
Cook this with the app: pantry check, scaling, and the assistant.