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Lemonade (7)
From The encyclopaedia of practical cookery, 1892
Serves 4
Adding citric acid improves the drink.
Presented as published in 1892. 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
444Calories
0 gProtein
115 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories444 kcal
Protein0.3 g
Carbohydrates115 g
Fiber0.7 g
Sugars114 g
Total Fat0.4 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium1.6 mg
Potassium37 mg
Calcium7.6 mg
Iron0.2 mg
Magnesium2.3 mg
Phosphorus4 mg
Zinc0 mg
Copper0 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C13 mg
Vitamin A0.3 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
Folate2.8 mcg
Choline1.3 mg
Caffeine0 mg
Water22 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from The encyclopaedia of practical cookery (1892) by Theodore Francis Garrett, William A. Rawson, page 327. The excerpt below is the record exactly as published.
Jib. of loaf sugar on the rind of a large Lemon
Cook this with the app: pantry check, scaling, and the assistant.