vegetarianveganpescatariangluten-freedairy-freenut-freeegg-freesoy-freefish-freeshellfish-free
Lemonade
From Cassell's dictionary of cookery, 1892
Serves 1
Presented as published in 1892. 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
816Calories
9 gProtein
198 gCarbs
3 gFat
Full nutrition (33 nutrients)
Calories816 kcal
Protein8.6 g
Carbohydrates198 g
Fiber8 g
Sugars116 g
Total Fat3 g
Saturated Fat0.4 g
Monounsaturated Fat0.4 g
Polyunsaturated Fat1 g
Cholesterol0 mg
Sodium1077 mg
Potassium268 mg
Calcium330 mg
Iron32 mg
Magnesium37 mg
Phosphorus82 mg
Zinc0.5 mg
Copper0 mg
Manganese0.3 mg
Vitamin D0 mcg
Vitamin C53 mg
Vitamin A1 mcg
Vitamin E0.2 mg
Vitamin K0 mcg
Vitamin B60.2 mg
Vitamin B120 mcg
Thiamin (B1)0.7 mg
Riboflavin (B2)0.7 mg
Niacin (B3)8 mg
Folate139 mcg
Choline17 mg
Caffeine0 mg
Water473 g
As published
This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 1807. The excerpt below is the record exactly as published.
Lemonade. —Peel the thin rind of one or two fresh lemons without any of the white part ; put the peel into a j ug, and pour over it a pint of boiUng water ; add four ounces of loaf sugar, and cover the jug closely to keep in the steam. Let it stand till cold, and then add the jiuce of the lemons ; strain through a fine piece of musUn into a clean jug or decanter. Lemon- Water. — Put two slices of lemon thinly pared into a tea-pot, a little bit of the peel, and a bit of sugar, or a large spoonful of capiUau-e ; pour in a pint of boiling water
Read the full page as publishedCollapse the page
Cook this with the app: pantry check, scaling, and the assistant.