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Lemonade (2)
From The Ideal cook book, 1899
Serves 5
Presented as published in 1899. 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
469Calories
4 gProtein
128 gCarbs
2 gFat
Full nutrition (33 nutrients)
Calories469 kcal
Protein4.5 g
Carbohydrates128 g
Fiber11 g
Sugars101 g
Total Fat1.5 g
Saturated Fat0.2 g
Monounsaturated Fat0 g
Polyunsaturated Fat0.4 g
Cholesterol0 mg
Sodium20 mg
Potassium555 mg
Calcium108 mg
Iron2.8 mg
Magnesium33 mg
Phosphorus65 mg
Zinc0.3 mg
Copper0.2 mg
Manganese0.1 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)0.2 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.5 mg
Folate45 mcg
Choline21 mg
Caffeine0 mg
Water360 g
Estimated from matched ingredients across 5 servings.
As published
This recipe was extracted from The Ideal cook book (1899) by Anne Clarke, page 150. The excerpt below is the record exactly as published.
Lemonade (2).—Ingredients—1 oz. tartaric acid, I lb. loaf sugar ; I pt. of boiling water, and 20 or 30 drops of essence of lemon
Cook this with the app: pantry check, scaling, and the assistant.