Lemonade
From The child's cookery book, 1900
For less sweetness, use only one pound of sugar.
Presented as published in 1900. 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
2735Calories
4 gProtein
715 gCarbs
3 gFat
Full nutrition (33 nutrients)
Calories2735 kcal
Protein4.4 g
Carbohydrates715 g
Fiber11 g
Sugars689 g
Total Fat3.4 g
Saturated Fat0.2 g
Monounsaturated Fat0 g
Polyunsaturated Fat0.4 g
Cholesterol0 mg
Sodium43 mg
Potassium566 mg
Calcium132 mg
Iron2.7 mg
Magnesium41 mg
Phosphorus64 mg
Zinc0.4 mg
Copper0.3 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)0.4 mg
Folate44 mcg
Choline20 mg
Caffeine0 mg
Water1065 g
As published
This recipe was extracted from The child's cookery book (1900) by Louisa S. Tate, page 24. The excerpt below is the record exactly as published.
Lemonade Take four lemons and thoroughly rub all the yellow off on to lumps of sugar. Use one and a half pound in making the lemonade. Put the sugar into a jug, cut 138 The Child's Cookery Book the lemons in half and squeeze out all the juice, strain away the pips, and add it to the sugar. And now comes the secret of nice lemonade. Add one and a half pint of cold water
Cook this with the app: pantry check, scaling, and the assistant.