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Lemonade
From Twentieth century home cook book, 1905
Serves 2
Presented as published in 1905. 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
16Calories
1 gProtein
5 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories16 kcal
Protein0.6 g
Carbohydrates5.1 g
Fiber1.7 g
Sugars1.4 g
Total Fat0.2 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium1.6 mg
Potassium74 mg
Calcium17 mg
Iron0.3 mg
Magnesium4.6 mg
Phosphorus8.4 mg
Zinc0 mg
Copper0 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C30 mg
Vitamin A0.6 mcg
Vitamin E0.1 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.1 mg
Folate5.9 mcg
Choline2.8 mg
Caffeine0 mg
Water59 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Twentieth century home cook book (1905) by Francis Carruthers, page 28. The excerpt below is the record exactly as published.
Lemonade. — Roll the lemons until they become soft. Grate the rinds, cut the lemons in slices, and squeeze them into a pitcher (a new clothes-pin will answer for a squeezer in lieu of something better) ; pour in the required quantity of water, and sweeten according to taste. The grated rinds, for the sake of their aroma, should be added to it.
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