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Lemonade (2)
From The white ribbon cook book, 1894
Serves 5
Presented as published in 1894. 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
535Calories
6 gProtein
143 gCarbs
2 gFat
Full nutrition (33 nutrients)
Calories535 kcal
Protein5.9 g
Carbohydrates143 g
Fiber12 g
Sugars101 g
Total Fat2 g
Saturated Fat0.2 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0.5 g
Cholesterol0 mg
Sodium224 mg
Potassium579 mg
Calcium165 mg
Iron8.8 mg
Magnesium38 mg
Phosphorus77 mg
Zinc0.3 mg
Copper0.2 mg
Manganese0.2 mg
Vitamin D0 mcg
Vitamin C212 mg
Vitamin A4 mcg
Vitamin E0.6 mg
Vitamin K0 mcg
Vitamin B60.3 mg
Vitamin B120 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.2 mg
Niacin (B3)2 mg
Folate70 mcg
Choline23 mg
Caffeine0 mg
Water433 g
Estimated from matched ingredients across 5 servings.
As published
This recipe was extracted from The white ribbon cook book (1894) by Kathryn Armstrong, page 127. The excerpt below is the record exactly as published.
Lemonade (2) — One oz. tartaric acid, 1 lb. loaf sugar, 1 pint boiling water, and 20 or 30 drops essence of lemon
Cook this with the app: pantry check, scaling, and the assistant.