Lemonade
From Science of food & cookery, 1921
Presented as published in 1921. 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
55Calories
0 gProtein
15 gCarbs
0 gFat
Full nutrition (34 nutrients)
Calories55 kcal
Protein0.1 g
Carbohydrates15 g
Fiber0.1 g
Sugars13 g
Total Fat0.1 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Omega-30 g
Cholesterol0 mg
Sodium2.2 mg
Potassium33 mg
Calcium3.8 mg
Iron0 mg
Magnesium2.5 mg
Phosphorus2.5 mg
Zinc0 mg
Copper0 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C12 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
Folate6.2 mcg
Choline1.6 mg
Caffeine0 mg
Water88 g
As published
This recipe was extracted from Science of food & cookery (1921) by H. S. Anderson, page 132. The excerpt below is the record exactly as published.
LEMONADE 2 tablespoons lemon juice i tablespoon sugar
Cook this with the app: pantry check, scaling, and the assistant.