vegetarianpescatariangluten-freenut-freeegg-freesoy-freefish-freeshellfish-free
Lemonade (4)
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
291Calories
4 gProtein
54 gCarbs
3 gFat
Full nutrition (34 nutrients)
Calories291 kcal
Protein4 g
Carbohydrates54 g
Fiber3.3 g
Sugars45 g
Total Fat3.1 g
Saturated Fat1.6 g
Monounsaturated Fat0.6 g
Polyunsaturated Fat0.2 g
Omega-30 g
Cholesterol9.7 mg
Sodium38 mg
Potassium285 mg
Calcium135 mg
Iron0.7 mg
Magnesium21 mg
Phosphorus101 mg
Zinc0.4 mg
Copper0.1 mg
Manganese0 mg
Vitamin D0.8 mcg
Vitamin C62 mg
Vitamin A27 mcg
Vitamin E0.2 mg
Vitamin K0 mcg
Vitamin B60.1 mg
Vitamin B120.4 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.2 mg
Folate13 mcg
Choline20 mg
Caffeine0 mg
Water401 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.
seven Lemons in lqt. of water for two hours, then add the juice of the Lemons, fib. of sugar, and 1 pint of white wine. Put 1 pint of fresh milk
Cook this with the app: pantry check, scaling, and the assistant.