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Lemonade (Another Method)
From Soyer's standard cookery, 1912
Serves 6
Adjust sugar based on the acidity of lemons or if using lime juice.
Presented as published in 1912. 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
167Calories
1 gProtein
46 gCarbs
1 gFat
Full nutrition (34 nutrients)
Calories167 kcal
Protein1.2 g
Carbohydrates46 g
Fiber2.9 g
Sugars37 g
Total Fat0.5 g
Saturated Fat0.1 g
Monounsaturated Fat0 g
Polyunsaturated Fat0.1 g
Omega-30 g
Cholesterol0 mg
Sodium17 mg
Potassium181 mg
Calcium40 mg
Iron0.6 mg
Magnesium14 mg
Phosphorus19 mg
Zinc0.1 mg
Copper0.1 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C69 mg
Vitamin A1 mcg
Vitamin E0.2 mg
Vitamin K0 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.1 mg
Folate19 mcg
Choline7.2 mg
Caffeine0 mg
Water486 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from Soyer's standard cookery (1912) by Nicolas Soyer, page 268. The excerpt below is the record exactly as published.
Lemonade. (Another Method.) Peel six lemons free from pith, cut the peel up in small pieces, and put them with two cloves into a bottle, with half a pint of hot water, and place in a bain-marie, or stewpan, with boiling water, and let it stand by the side of the fire for one or two hours, taking care it does not boil; remove it and let it remain until cold; then take half a pint of fresh lemon juice, half a pint of sugar, that will make the same quantity of syrup — to which add a few drops of orange-flower water; add the infusion of the rind, stir well together and add two quarts of cold water
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