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Lemonade
From Handbook of practical cookery, 1886
Serves 1
Presented as published in 1886. 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
736Calories
10 gProtein
179 gCarbs
3 gFat
Full nutrition (33 nutrients)
Calories736 kcal
Protein9.7 g
Carbohydrates179 g
Fiber11 g
Sugars90 g
Total Fat3.2 g
Saturated Fat0.4 g
Monounsaturated Fat0.4 g
Polyunsaturated Fat1.1 g
Cholesterol0 mg
Sodium1079 mg
Potassium405 mg
Calcium356 mg
Iron33 mg
Magnesium45 mg
Phosphorus98 mg
Zinc0.6 mg
Copper0.1 mg
Manganese0.3 mg
Vitamin D0 mcg
Vitamin C106 mg
Vitamin A2 mcg
Vitamin E0.3 mg
Vitamin K0 mcg
Vitamin B60.3 mg
Vitamin B120 mcg
Thiamin (B1)0.8 mg
Riboflavin (B2)0.7 mg
Niacin (B3)8.1 mg
Folate150 mcg
Choline23 mg
Caffeine0 mg
Water562 g
As published
This recipe was extracted from Handbook of practical cookery (1886) by Matilda Lees Dods, page 184. The excerpt below is the record exactly as published.
LEMONADE — APPLEADE — ARROWROOT DRINK. 287 Place the rice in a strainer, place the strainer under the water, and allow the water to run through it for five minutes. Place now the rice in a sauce-pan, and add the sugar and cinnamon-stick. Place the pan over a quick fire, and boil all for twenty minutes. Strain now into a large jug the water, and as it cools shake the jug frequently, to prevent the water forming to a very thin jelly. Lemonade. — Two lemons, three ounces of lump sugar, one pint of boiling water
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