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Lemonade
From Lessons in cooking through preparation of meals, 1912
Serves 1
One medium sized lemon will make 1 pint of lemonade or two good sized glasses.
Presented as published in 1912. 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
416Calories
1 gProtein
109 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories416 kcal
Protein1.1 g
Carbohydrates109 g
Fiber2.8 g
Sugars103 g
Total Fat0.6 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0.1 g
Cholesterol0 mg
Sodium3 mg
Potassium140 mg
Calcium27 mg
Iron0.7 mg
Magnesium8.3 mg
Phosphorus16 mg
Zinc0.1 mg
Copper0 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
Water89 g
As published
This recipe was extracted from Lessons in cooking through preparation of meals (1912) by Eva Roberta Robinson, page 216. The excerpt below is the record exactly as published.
lemonade, extract the juice of the lemons, add sugar in the proportion of ^ c to each lemon, put into glass jars or bottles and cover tightly. It is better to make a syrup of the sugar, using just enough hot water to dissolve it, boil about I m then add to the juice. A dash of salt is a great improvement. One medium sized lemon
Cook this with the app: pantry check, scaling, and the assistant.