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Lemonade
From Mrs. Roundell's Practical cookery book, 1898
Serves 1
Strain before serving.
Presented as published in 1898. 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
559Calories
7 gProtein
156 gCarbs
2 gFat
Full nutrition (33 nutrients)
Calories559 kcal
Protein6.6 g
Carbohydrates156 g
Fiber17 g
Sugars115 g
Total Fat2.1 g
Saturated Fat0.2 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0.5 g
Cholesterol0 mg
Sodium13 mg
Potassium830 mg
Calcium157 mg
Iron3.7 mg
Magnesium48 mg
Phosphorus96 mg
Zinc0.4 mg
Copper0.2 mg
Manganese0.2 mg
Vitamin D0 mcg
Vitamin C318 mg
Vitamin A6 mcg
Vitamin E0.9 mg
Vitamin K0 mcg
Vitamin B60.5 mg
Vitamin B120 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.6 mg
Folate66 mcg
Choline31 mg
Caffeine0 mg
Water534 g
As published
This recipe was extracted from Mrs. Roundell's Practical cookery book (1898) by Roundell, Charles Mrs, page 294. The excerpt below is the record exactly as published.
Lemonade. — For one quart of Lemonade allow six ripe lemons, or eight if they are not juicy. Rub the outside of two of the lemons thoroughly with lumps of sugar to get the “ zest,” or essential oil, of the rind. Pick out the pips of all the lemons, and squeeze out every drop of juice. Put the lumps of sugar and the lemon-juice into a jug, and pour nearly a quart of boiling water upon them. Cover the jug till the Lemonade is cold. More sugar may be added, but the Lemonade is generally sweet enough if four lumps of sugar
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Cook this with the app: pantry check, scaling, and the assistant.