Lemonade
From The Bile Beans cookery book, 1931
Presented as published in 1931. 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
488Calories
9 gProtein
113 gCarbs
3 gFat
Full nutrition (33 nutrients)
Calories488 kcal
Protein8.6 g
Carbohydrates113 g
Fiber8 g
Sugars31 g
Total Fat2.7 g
Saturated Fat0.4 g
Monounsaturated Fat0.4 g
Polyunsaturated Fat1 g
Cholesterol0 mg
Sodium1076 mg
Potassium266 mg
Calcium329 mg
Iron32 mg
Magnesium36 mg
Phosphorus82 mg
Zinc0.5 mg
Copper0 mg
Manganese0.3 mg
Vitamin D0 mcg
Vitamin C53 mg
Vitamin A1 mcg
Vitamin E0.2 mg
Vitamin K0 mcg
Vitamin B60.2 mg
Vitamin B120 mcg
Thiamin (B1)0.7 mg
Riboflavin (B2)0.7 mg
Niacin (B3)8 mg
Folate139 mcg
Choline17 mg
Caffeine0 mg
Water473 g
As published
This recipe was extracted from The Bile Beans cookery book (1931) by Ltd C.E. Fulford, page 23. The excerpt below is the record exactly as published.
LEMONADE. pare yellow rind as thinly as Bp able cut lemon in half, strain juice into jug; add rind and 1 oz. sugar, — fee | Meat may be minced and served Allow to cool a little, then pour pour in % pint boiling water
Cook this with the app: pantry check, scaling, and the assistant.