vegetarianvegangluten-freedairy-freenut-free
Lemonade
From The farm cook & rule book, 1923
Serves 4
Presented as published in 1923. 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
- 4 cupful* water
- 3 lemons
- 1/2 cupful sugar
Method
Make a syrup by boiling the sugar with 1/2 cupful of the water and a slice of lemon.
Cool, add lemon juice and the remainder of the water.
Ice and serve garnished with a thin slice of lemon or a sprig of mint.
Nutrition per serving
119Calories
1 gProtein
32 gCarbs
0 gFat
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from The farm cook & rule book (1923) by Nell Beaubien Nichols, page 4. The excerpt below is the record exactly as published.
Lemonade 4 cupful* water 3 lemons
Cook this with the app: pantry check, scaling, and the assistant.