vegetarianveganpescatariangluten-freedairy-freenut-freeegg-freesoy-freefish-freeshellfish-free
Lemonade
From The Hotel St. Francis cook book, 1919
Serves 4
Presented as published in 1919. 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
248Calories
0 gProtein
65 gCarbs
0 gFat
Full nutrition (34 nutrients)
Calories248 kcal
Protein0.4 g
Carbohydrates65 g
Fiber0.4 g
Sugars59 g
Total Fat0.3 g
Saturated Fat0.1 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Omega-30 g
Cholesterol0 mg
Sodium9.5 mg
Potassium132 mg
Calcium15 mg
Iron0.1 mg
Magnesium9.9 mg
Phosphorus10 mg
Zinc0.1 mg
Copper0 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C48 mg
Vitamin A0 mcg
Vitamin E0.2 mg
Vitamin K0 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.1 mg
Folate25 mcg
Choline6.4 mg
Caffeine0 mg
Water352 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from The Hotel St. Francis cook book (1919) by Hirtzler, Victor., page 169. The excerpt below is the record exactly as published.
Lemonade. One quart of water, the juice of five lemons, and one-half pound of powdered sugar
Cook this with the app: pantry check, scaling, and the assistant.