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Lemonade (1)
From The encyclopaedia of practical cookery, 1892
Serves 3
Makes an excellent summer beverage.
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
490Calories
6 gProtein
119 gCarbs
2 gFat
Full nutrition (33 nutrients)
Calories490 kcal
Protein6.5 g
Carbohydrates119 g
Fiber7.2 g
Sugars60 g
Total Fat2.1 g
Saturated Fat0.3 g
Monounsaturated Fat0.3 g
Polyunsaturated Fat0.7 g
Cholesterol0 mg
Sodium719 mg
Potassium270 mg
Calcium237 mg
Iron22 mg
Magnesium30 mg
Phosphorus65 mg
Zinc0.4 mg
Copper0.1 mg
Manganese0.2 mg
Vitamin D0 mcg
Vitamin C71 mg
Vitamin A1.3 mcg
Vitamin E0.2 mg
Vitamin K0 mcg
Vitamin B60.2 mg
Vitamin B120 mcg
Thiamin (B1)0.5 mg
Riboflavin (B2)0.5 mg
Niacin (B3)5.4 mg
Folate100 mcg
Choline15 mg
Caffeine0 mg
Water375 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from The encyclopaedia of practical cookery (1892) by Theodore Francis Garrett, William A. Rawson, page 325. The excerpt below is the record exactly as published.
6oz. of loaf sugar on the yellow rinds of three Lemons, then put the sugar in a mortar and pound well ; mix with it the juice of the three Lemons, lj pints of cream, 2 wineglassfuls of sherry, and 1 wineglassful of brandy. Whip the whole to a stiff froth, pile it on to a glass dish, and serve ; or it can be served in custard- glasses. Lemon Wine. — To Jgall. of water allow 1 Jib. of crushed loaf sugar and two large Lemons; peel the yellow rinds off the latter as thinly as possible, and put it into a tub that will hold the desired quantity of wine ; boil the sugar and the water together for twenty minutes, keeping it well skimmed, then pour it over the Lemon-peel. Squeeze the juice out of the Lemons, and put it, with lib. of loaf sugar for every pint, into a pan, and boil until reduced to a thick syrup. When ready, mix the syrup with the water and peel, and when the mixture is just lukewarm put in it a piece of toast thickly covered on both sides with yeast. Let it work for two days, pour it into a cask, close the bung, and let it remain undisturbed for three months. At the end of that time draw off the wine, put it into bottles, cork tightly, and pack away in a cellar. Lemonade. — (1) Put Joz. of tartaric acid in a jug with 6oz. of loaf sugar, and 4 or 5 drops of essence of Lemons. For details rcspcctinj Culinary Processes, Utensils, Sauces, > tc., referred to, see under their special heads. TEE ENCYCLOPEDIA OF PRACTICAL COOKERY. 855 hemons— continued. pour over these ingredients lqt. of boiling water
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