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Lemonade
From The Toronto Cook Book, 1915
Serves 2
Presented as published in 1915. 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
454Calories
2 gProtein
122 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories454 kcal
Protein2.4 g
Carbohydrates122 g
Fiber9.5 g
Sugars106 g
Total Fat0.9 g
Saturated Fat0.1 g
Monounsaturated Fat0 g
Polyunsaturated Fat0.2 g
Cholesterol0 mg
Sodium14 mg
Potassium291 mg
Calcium114 mg
Iron1.4 mg
Magnesium22 mg
Phosphorus30 mg
Zinc0.2 mg
Copper0.1 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C144 mg
Vitamin A3 mcg
Vitamin E0.4 mg
Vitamin K0 mcg
Vitamin B60.2 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.4 mg
Folate23 mcg
Choline12 mg
Caffeine0 mg
Water411 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The Toronto Cook Book (1915) by Powell, E. J. Mrs.,d.b. 1853, page 30. The excerpt below is the record exactly as published.
Lemonade Boil one cup of sugar and one pint of water ten minutes; add thin shavings of the yellow peel of one lemon, and pour it hot over the juice of three lemons
Cook this with the app: pantry check, scaling, and the assistant.