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Lemonade
From The "A1" cookery book, 1901
Serves 2
Presented as published in 1901. 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
346Calories
7 gProtein
80 gCarbs
2 gFat
Full nutrition (33 nutrients)
Calories346 kcal
Protein6.7 g
Carbohydrates80 g
Fiber6.7 g
Sugars17 g
Total Fat2.1 g
Saturated Fat0.3 g
Monounsaturated Fat0.3 g
Polyunsaturated Fat0.8 g
Cholesterol0 mg
Sodium808 mg
Potassium234 mg
Calcium253 mg
Iron24 mg
Magnesium29 mg
Phosphorus66 mg
Zinc0.4 mg
Copper0 mg
Manganese0.2 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)0.5 mg
Riboflavin (B2)0.5 mg
Niacin (B3)6 mg
Folate107 mcg
Choline14 mg
Caffeine0 mg
Water377 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The "A1" cookery book (1901) by H. N. L., page 103. The excerpt below is the record exactly as published.
Lemonade. — Pare very thin the rind of two lemons and put into a jug, then carefully remove the white pith from the lemons. Slice them and take out the pips, put the slices with the rind into a jug with about an ounce of loaf sugar
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