Lemonade
From The girl's own cookery book, 1882
Oranges can be substituted for lemons.
Presented as published in 1882. 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
583Calories
13 gProtein
132 gCarbs
4 gFat
Full nutrition (33 nutrients)
Calories583 kcal
Protein13 g
Carbohydrates132 g
Fiber13 g
Sugars5.7 g
Total Fat4.1 g
Saturated Fat0.6 g
Monounsaturated Fat0.6 g
Polyunsaturated Fat1.5 g
Cholesterol0 mg
Sodium1615 mg
Potassium468 mg
Calcium506 mg
Iron49 mg
Magnesium59 mg
Phosphorus131 mg
Zinc0.8 mg
Copper0.1 mg
Manganese0.4 mg
Vitamin D0 mcg
Vitamin C106 mg
Vitamin A2 mcg
Vitamin E0.4 mg
Vitamin K0 mcg
Vitamin B60.4 mg
Vitamin B120 mcg
Thiamin (B1)1.1 mg
Riboflavin (B2)1 mg
Niacin (B3)12 mg
Folate214 mcg
Choline29 mg
Caffeine0 mg
Water754 g
As published
This recipe was extracted from The girl's own cookery book (1882) by Phillis Browne, page 81. The excerpt below is the record exactly as published.
Lemonade. Roll two lemons on the table to make them soft. Cut the rind off very thinly, and be careful to reject the white pith, as that w'ould make the lemonade bitter. Cut the lemons into slices, and put these free from pips into a jug with half the lemon rind and a pint and a half of boiling water. Cover till cold, strain, and serve. A very pleasant drink may be made by substituting oranges for lemons. — A raw fresh egg, beaten up w’ith two tablespoonfuls of warm milk and a little sugar
Cook this with the app: pantry check, scaling, and the assistant.