Lemonade
From The handy dictionary of cookery, 1890
Presented as published in 1890. 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
4195Calories
15 gProtein
1055 gCarbs
8 gFat
Full nutrition (33 nutrients)
Calories4195 kcal
Protein15 g
Carbohydrates1055 g
Fiber10 g
Sugars906 g
Total Fat7.6 g
Saturated Fat0.7 g
Monounsaturated Fat0.8 g
Polyunsaturated Fat1.8 g
Cholesterol0 mg
Sodium2158 mg
Potassium285 mg
Calcium615 mg
Iron64 mg
Magnesium61 mg
Phosphorus133 mg
Zinc1 mg
Copper0.1 mg
Manganese0.5 mg
Vitamin D0 mcg
Vitamin C0.1 mg
Vitamin A0 mcg
Vitamin E0.1 mg
Vitamin K0 mcg
Vitamin B60.3 mg
Vitamin B120 mcg
Thiamin (B1)1.4 mg
Riboflavin (B2)1.3 mg
Niacin (B3)16 mg
Folate256 mcg
Choline25 mg
Caffeine0 mg
Water771 g
As published
This recipe was extracted from The handy dictionary of cookery (1890) by Mary A. Everard, page 61. The excerpt below is the record exactly as published.
Lemonade. Put into a jug two ounces of citric acid, two pounds of loaf sugar, and one quart of boiling water ; stir it well. When nearly cold, add one teaspoonful of essence of ginger
Cook this with the app: pantry check, scaling, and the assistant.