Lemonade
From Cookery book and general axioms for plain cookery, 1890
More sugar may be added if required.
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
428Calories
9 gProtein
98 gCarbs
3 gFat
Full nutrition (33 nutrients)
Calories428 kcal
Protein8.6 g
Carbohydrates98 g
Fiber8 g
Sugars16 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 Cookery book and general axioms for plain cookery (1890) by E. Briggs, page 24. The excerpt below is the record exactly as published.
Lemonade. Ingredients : — 1 large lemon. 1 pint boiling water. 1 tablespoonful sugar, or to taste
Cook this with the app: pantry check, scaling, and the assistant.