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Lemonade
From The Times cook book, no. 2, 1905
Serves 2
This recipe can be scaled for a gallon or quart.
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
471Calories
9 gProtein
111 gCarbs
3 gFat
Full nutrition (34 nutrients)
Calories471 kcal
Protein8.8 g
Carbohydrates111 g
Fiber11 g
Sugars23 g
Total Fat2.8 g
Saturated Fat0.4 g
Monounsaturated Fat0.4 g
Polyunsaturated Fat1 g
Omega-30 g
Cholesterol0 mg
Sodium1079 mg
Potassium363 mg
Calcium379 mg
Iron32 mg
Magnesium45 mg
Phosphorus84 mg
Zinc0.6 mg
Copper0.1 mg
Manganese0.3 mg
Vitamin D0 mcg
Vitamin C123 mg
Vitamin A1.5 mcg
Vitamin E0.4 mg
Vitamin K0 mcg
Vitamin B60.3 mg
Vitamin B120 mcg
Thiamin (B1)0.7 mg
Riboflavin (B2)0.7 mg
Niacin (B3)8.2 mg
Folate164 mcg
Choline24 mg
Caffeine0 mg
Water564 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The Times cook book, no. 2 (1905) by Los Angeles Times, page 168. The excerpt below is the record exactly as published.
LEMONADE. This rule will insure success if making either a gallon or quart. For I quart use the juice of 3 lemons and thinly- peeled rind of one. Cut this into pieces, and place with juices and 4 tablespoons of pow- dered sugar in a closely-covered jug or jar. Now pour a quart of freshly-boiling water
Cook this with the app: pantry check, scaling, and the assistant.