Lemonade
From Practical home cookery, 1906
This lemonade should not be too sweet and is refreshing in hot weather.
Presented as published in 1906. 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
58Calories
2 gProtein
19 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories58 kcal
Protein2.2 g
Carbohydrates19 g
Fiber5.6 g
Sugars5 g
Total Fat0.6 g
Saturated Fat0.1 g
Monounsaturated Fat0 g
Polyunsaturated Fat0.2 g
Cholesterol0 mg
Sodium4 mg
Potassium276 mg
Calcium52 mg
Iron1.2 mg
Magnesium16 mg
Phosphorus32 mg
Zinc0.1 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C106 mg
Vitamin A2 mcg
Vitamin E0.3 mg
Vitamin K0 mcg
Vitamin B60.2 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0 mg
Niacin (B3)0.2 mg
Folate22 mcg
Choline10 mg
Caffeine0 mg
Water178 g
As published
This recipe was extracted from Practical home cookery (1906) by A. G. Payne, page 101. The excerpt below is the record exactly as published.
lemonade. This is too often made by simply squeezing a lemon into a tumbler, picking the pips out with a spoon, and then adding sugar and cold water. The best method of making lemonade is to peel the lemons, or otherwise the lemonade will be bitter ; cut them into shces, taking away the pips, and then pouring boihng water on the slices, adding, of course, sufficient sugar to sweeten. This, after being well stirred, and the pulp pressed with a spoon, must be carefully strained through a piece of fine muslin, and allowed to get cold. When cold, a piece of ice
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