Lemonade
From Books and My Food: With Literary Quotations and Original Recipes for Every .., 1904
Use freshly boiled water for best results.
Presented as published in 1904. 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
472Calories
6 gProtein
131 gCarbs
2 gFat
Full nutrition (33 nutrients)
Calories472 kcal
Protein5.5 g
Carbohydrates131 g
Fiber14 g
Sugars97 g
Total Fat1.8 g
Saturated Fat0.2 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0.4 g
Cholesterol0 mg
Sodium39 mg
Potassium701 mg
Calcium159 mg
Iron3 mg
Magnesium50 mg
Phosphorus80 mg
Zinc0.3 mg
Copper0.3 mg
Manganese0.2 mg
Vitamin D0 mcg
Vitamin C265 mg
Vitamin A5 mcg
Vitamin E0.8 mg
Vitamin K0 mcg
Vitamin B60.4 mg
Vitamin B120 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.5 mg
Folate55 mcg
Choline26 mg
Caffeine0 mg
Water1390 g
As published
This recipe was extracted from Books and My Food: With Literary Quotations and Original Recipes for Every .. (1904) by Elisabeth Luther Cary, page 39. The excerpt below is the record exactly as published.
lemonade?" — Coleman ("Man and Wife"). IF we want lemonade as nearly perfect as possible, we use freshly boiled water. This rule has borne the test of repeated trial: For a quart of lemonade take the juice of four lemons and the rind of one, carefully peeled off to get just the yellow outside part. This, cut into pieces, is added to the juice and put in a covered jug or jar with three ounces of sugar. Pour on a quart of water
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