Lemonade
From A simple course in home economics for rural schools, 1916
Lemon syrup may be bottled and kept on hand to be used as needed.
Presented as published in 1916. 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
781Calories
0 gProtein
202 gCarbs
1 gFat
Full nutrition (34 nutrients)
Calories781 kcal
Protein0.1 g
Carbohydrates202 g
Fiber0.1 g
Sugars201 g
Total Fat0.7 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Omega-30 g
Cholesterol0 mg
Sodium17 mg
Potassium41 mg
Calcium18 mg
Iron0.1 mg
Magnesium7.2 mg
Phosphorus2.5 mg
Zinc0 mg
Copper0.1 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C12 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0 mg
Folate6.2 mcg
Choline1.6 mg
Caffeine0 mg
Water501 g
As published
This recipe was extracted from A simple course in home economics for rural schools (1916) by Mary Edna Gearing, page 7. The excerpt below is the record exactly as published.
Lemonade. Boil— 1 C. sugar; 2 C. water, 12 m. ; add 1^8 C. lemon juice
Cook this with the app: pantry check, scaling, and the assistant.