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Lemonade (3)
From The encyclopaedia of practical cookery, 1892
Serves 6
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
533Calories
4 gProtein
144 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories533 kcal
Protein3.7 g
Carbohydrates144 g
Fiber9.3 g
Sugars122 g
Total Fat1.4 g
Saturated Fat0.1 g
Monounsaturated Fat0 g
Polyunsaturated Fat0.3 g
Cholesterol0 mg
Sodium9 mg
Potassium463 mg
Calcium89 mg
Iron2.1 mg
Magnesium27 mg
Phosphorus53 mg
Zinc0.2 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C177 mg
Vitamin A3.3 mcg
Vitamin E0.5 mg
Vitamin K0 mcg
Vitamin B60.3 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.3 mg
Folate37 mcg
Choline17 mg
Caffeine0 mg
Water336 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from The encyclopaedia of practical cookery (1892) by Theodore Francis Garrett, William A. Rawson, page 326. The excerpt below is the record exactly as published.
l|lb. of loaf sugar in a stewpan with f pint of water, and let it boil till the sugar is well dissolved ; skim, and leave to cool. When half cold, mix in luz. of citric acid and 20 drops of essence of Lemons
Cook this with the app: pantry check, scaling, and the assistant.