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Lemonade
From Cassell's dictionary of cookery, 1892
Serves 2
Iced lemonade is especially refreshing.
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
488Calories
9 gProtein
113 gCarbs
3 gFat
Full nutrition (33 nutrients)
Calories488 kcal
Protein8.6 g
Carbohydrates113 g
Fiber8 g
Sugars31 g
Total Fat2.7 g
Saturated Fat0.4 g
Monounsaturated Fat0.4 g
Polyunsaturated Fat1 g
Cholesterol0 mg
Sodium1076 mg
Potassium266 mg
Calcium329 mg
Iron32 mg
Magnesium36 mg
Phosphorus82 mg
Zinc0.5 mg
Copper0 mg
Manganese0.3 mg
Vitamin D0 mcg
Vitamin C53 mg
Vitamin A1 mcg
Vitamin E0.2 mg
Vitamin K0 mcg
Vitamin B60.2 mg
Vitamin B120 mcg
Thiamin (B1)0.7 mg
Riboflavin (B2)0.7 mg
Niacin (B3)8 mg
Folate139 mcg
Choline17 mg
Caffeine0 mg
Water473 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 1935. The excerpt below is the record exactly as published.
Lemonade. — This favourite beverage is easily made and extremely refreshing. To make a quart, take two lemons or more, according to taste, pare thinly off a little of the rind, or rub lumps of sugar upon it. Squeeze out the juice of the fruit, and mix it with two ounces of white sugar, including what has been rubbed upon the lemons. Add boiling hot water, and when cool enough strain the liquor. Dilute the preparation with water to the strength required. Should lemons not be in season, syrup of lemons m.ay be used, or crystallised citric acid and sugar, adding a few drops of the essence of lemon. Lemonade, like all similar drinks, is rendered much more refreshing by being iced. Lemonade (au kit) Take half a pint of lemon- juice, the same of white wine, three-quarters of a pound of loaf sugar, and a quart of boiling water
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