Lemonade
From Common-sense papers on cookery, 1880
Cold, weak lemonade is refreshing in hot weather.
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
1007Calories
6 gProtein
257 gCarbs
2 gFat
Full nutrition (33 nutrients)
Calories1007 kcal
Protein5.9 g
Carbohydrates257 g
Fiber8.2 g
Sugars206 g
Total Fat2.4 g
Saturated Fat0.3 g
Monounsaturated Fat0.2 g
Polyunsaturated Fat0.6 g
Cholesterol0 mg
Sodium583 mg
Potassium344 mg
Calcium235 mg
Iron17 mg
Magnesium41 mg
Phosphorus65 mg
Zinc0.5 mg
Copper0.2 mg
Manganese0.2 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)0.4 mg
Riboflavin (B2)0.4 mg
Niacin (B3)4.2 mg
Folate86 mcg
Choline16 mg
Caffeine0 mg
Water1369 g
As published
This recipe was extracted from Common-sense papers on cookery (1880) by A. G. Payne, page 102. 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 slices, taking away the pips, and then pouring boiling water on the slices, adding, of course, sufficient sugar
Cook this with the app: pantry check, scaling, and the assistant.