vegetarianveganpescatariangluten-freedairy-freenut-freeegg-freesoy-freefish-freeshellfish-free
Lemonade
From Miss Parloa's new cook book and marketing guide, 1880
Serves 4
Hot lemonade is recommended for a cold.
Presented as published in 1880. 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
457Calories
1 gProtein
117 gCarbs
1 gFat
Full nutrition (34 nutrients)
Calories457 kcal
Protein1.2 g
Carbohydrates117 g
Fiber0.8 g
Sugars105 g
Total Fat0.8 g
Saturated Fat0.1 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0.1 g
Omega-30 g
Cholesterol0 mg
Sodium147 mg
Potassium86 mg
Calcium53 mg
Iron4.1 mg
Magnesium11 mg
Phosphorus13 mg
Zinc0.1 mg
Copper0 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C24 mg
Vitamin A0 mcg
Vitamin E0.1 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)1 mg
Folate28 mcg
Choline4.7 mg
Caffeine0 mg
Water460 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Miss Parloa's new cook book and marketing guide (1880) by Maria Parloa, page 195. The excerpt below is the record exactly as published.
Lemonade. Good lemonade can be made with half a pint of lemon juice (extracted with a squeezer, and strained), three pints of water and a generous pint of sugar. Have the drink cold. Hot lemonade is highly recommended for a cold. A glass can be made with the juice of a lemon, one large table- spoonful of sugar and a cupful of boiling water
Cook this with the app: pantry check, scaling, and the assistant.