Lemonade
From Public school household science, 1905
Presented as published in 1905. 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
252Calories
5 gProtein
60 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories252 kcal
Protein4.8 g
Carbohydrates60 g
Fiber5.4 g
Sugars15 g
Total Fat1.5 g
Saturated Fat0.2 g
Monounsaturated Fat0.2 g
Polyunsaturated Fat0.5 g
Cholesterol0 mg
Sodium539 mg
Potassium202 mg
Calcium178 mg
Iron16 mg
Magnesium22 mg
Phosphorus49 mg
Zinc0.3 mg
Copper0 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C53 mg
Vitamin A1 mcg
Vitamin E0.2 mg
Vitamin K0 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)0.3 mg
Niacin (B3)4.1 mg
Folate75 mcg
Choline11 mg
Caffeine0 mg
Water281 g
As published
This recipe was extracted from Public school household science (1905) by Adelaide Hoodless, page 48. The excerpt below is the record exactly as published.
one cup of boiling water, strain and sweeten to taste; serve when cold. 3. — Flax-Seed Tea. — One-half cupful of flax-seed — which has been carefully washed in cold water — to one quart of boiling water ; boil slowly thirty minutes, move to the back of the stove and allow it to remain ten or 112 DOMESTIC SCIENCE. fifteen minutes longer. Strain, and flavor to taste with lemon juice and sugar. 4. — LeTTionade. — Slice one lemon, add one tablespoon- ful of sugar, press the lemon and sugar, add one cup of boiling water. Strain and serve hot or cold as required. 5. — Orange Water. — Made the same as lemonade
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