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Lemonade
From Soyer's standard cookery, 1912
Serves 3
This recipe provides a method for making lemonade syrup.
Presented as published in 1912. 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
534Calories
0 gProtein
139 gCarbs
1 gFat
Full nutrition (34 nutrients)
Calories534 kcal
Protein0.3 g
Carbohydrates139 g
Fiber0.2 g
Sugars136 g
Total Fat0.6 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Omega-30 g
Cholesterol0 mg
Sodium9.3 mg
Potassium90 mg
Calcium13 mg
Iron0.1 mg
Magnesium7.7 mg
Phosphorus6.6 mg
Zinc0.1 mg
Copper0 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C32 mg
Vitamin A0 mcg
Vitamin E0.1 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.1 mg
Folate17 mcg
Choline4.2 mg
Caffeine0 mg
Water313 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from Soyer's standard cookery (1912) by Nicolas Soyer, page 268. The excerpt below is the record exactly as published.
Lemonade. Take two cups of sugar, one cup of lemon juice, one and a half pints of water
Cook this with the app: pantry check, scaling, and the assistant.