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Lemonade

From The home cook book, 1905

Serves 1

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

29Calories
1 gProtein
9 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories29 kcal
Protein1.1 g
Carbohydrates9.3 g
Fiber2.8 g
Sugars2.5 g
Total Fat0.3 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0.1 g
Cholesterol0 mg
Sodium9.1 mg
Potassium140 mg
Calcium33 mg
Iron0.6 mg
Magnesium10 mg
Phosphorus16 mg
Zinc0.1 mg
Copper0.1 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C53 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
Folate11 mcg
Choline5.1 mg
Caffeine0 mg
Water325 g

As published

This recipe was extracted from The home cook book (1905) by Christine Frederick, page 207. The excerpt below is the record exactly as published.

lemonade tastes better when sipped through straws. A box of one hundred straws may be purchased for a small sum, and they are well worth the investment. Iced tea is a favorite beverage for summer tables, but the receipt given here is as unlike that usually masquerading under this title as black is from white. ICED COFFEE For icea coffee to serve in the afternoon or evening make the coffee in the morning. Sweeten to taste, and set to cool. BEVERAGES: HOT AND COLD 379 Put a tablespoon of cracked ice in each glass in which the coffee is served, and drop a spoonful of whipped cream on top of each glass of the beverage. ICED TEA Fill thin glasses full of shaved ice, placing a thin slice of lemon on top of each and also one teaspoon of powdered sugar. Make a pot of strong tea and pour into the glasses over the ice. There will not be any danger of breaking them, as the ice cools the tea immediately, and herein lies the secret of the delicious flavor obtained. [See illustration, Plate XXIX.] SUMMER COCOA Mix a heaping teaspoon of cocoa with the same quantity of sugar in enough boiling water to dissolve both cocoa and sugar. Fill the tumbler with fresh cold milk or with thin cream. ICED COCOA Boil a heaping teaspoon of cocoa in half a pint of boiling water for five minutes. Sweeten to taste and add after it is cool half a cup of cream. Beat light with an egg beater, and serve in tall glasses half filled with powdered ice. LEMONADE To every glass allow one small lemon, or a large lemon to two glasses. Squeeze the juice, add a glass of water for Lemon Squeezer each glass, and sugar to taste
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