Lemonade
From The junior cook book, 1920
Nice for afternoon tea or dessert at luncheon.
Presented as published in 1920. 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
130Calories
0 gProtein
32 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories130 kcal
Protein0.3 g
Carbohydrates32 g
Fiber0 g
Sugars30 g
Total Fat0.4 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium26 mg
Potassium69 mg
Calcium33 mg
Iron0.1 mg
Magnesium17 mg
Phosphorus15 mg
Zinc0.1 mg
Copper0.1 mg
Manganese0.2 mg
Vitamin D0 mcg
Vitamin C56 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0 mg
Folate0.8 mcg
Choline0 mg
Caffeine0 mg
Water812 g
As published
This recipe was extracted from The junior cook book (1920) by Clara Ingram Judson, page 22. The excerpt below is the record exactly as published.
1 tablespoonful of sugar. Then add I/2 cupful of grape juice, 2 cupsful of water, 1 cupful of shaved ice
Cook this with the app: pantry check, scaling, and the assistant.