Lemonade
From The Ocklye cookery book, 1909
Presented as published in 1909. 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
6767Calories
152 gProtein
1512 gCarbs
47 gFat
Full nutrition (33 nutrients)
Calories6767 kcal
Protein152 g
Carbohydrates1512 g
Fiber138 g
Sugars49 g
Total Fat47 g
Saturated Fat7.1 g
Monounsaturated Fat7.1 g
Polyunsaturated Fat18 g
Cholesterol0 mg
Sodium19366 mg
Potassium4508 mg
Calcium5867 mg
Iron581 mg
Magnesium639 mg
Phosphorus1448 mg
Zinc8.6 mg
Copper0.6 mg
Manganese4.7 mg
Vitamin D0 mcg
Vitamin C848 mg
Vitamin A16 mcg
Vitamin E3.3 mg
Vitamin K0 mcg
Vitamin B63.7 mg
Vitamin B120 mcg
Thiamin (B1)13 mg
Riboflavin (B2)12 mg
Niacin (B3)144 mg
Folate2476 mcg
Choline303 mg
Caffeine0 mg
Water8340 g
As published
This recipe was extracted from The Ocklye cookery book (1909) by Eleanor L. Jenkinson, page 54. The excerpt below is the record exactly as published.
LEMONADE Ingredients Sixteen lemons. Nine quarts of boiling water. Loaf sugar
Cook this with the app: pantry check, scaling, and the assistant.