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Lemonade (Bottled)
From Recipes for the million, 1891
Serves 6
Ready for use the next day.
Presented as published in 1891. 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
155Calories
0 gProtein
41 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories155 kcal
Protein0.4 g
Carbohydrates41 g
Fiber0.9 g
Sugars39 g
Total Fat0.2 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium34256 mg
Potassium48 mg
Calcium14 mg
Iron0.2 mg
Magnesium4.4 mg
Phosphorus5.3 mg
Zinc0 mg
Copper0 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C18 mg
Vitamin A0.3 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 mg
Folate3.7 mcg
Choline1.7 mg
Caffeine0 mg
Water187 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from Recipes for the million (1891), page 129. The excerpt below is the record exactly as published.
LEMONADE (BOTTLED). — Put half a pound of loaf sugar into a quart of water and boil it over a slow fire, add four ounces of tartaric acid and two drams of acetic acid ; let it grow cold, then add two pennyworth of essence of lemon. Put one-sixth of the above into each bottle, fill with water, and add thirty grains of carbonate of soda
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