Lemonade
From Public school household science, 1905
Lemons are a desirable addition to the diet owing to the mineral matter and acids they contain.
Presented as published in 1905. 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
77Calories
1 gProtein
22 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories77 kcal
Protein1.1 g
Carbohydrates22 g
Fiber2.8 g
Sugars15 g
Total Fat0.3 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0.1 g
Cholesterol0 mg
Sodium5.7 mg
Potassium139 mg
Calcium30 mg
Iron0.6 mg
Magnesium9.2 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
Water207 g
As published
This recipe was extracted from Public school household science (1905) by Adelaide Hoodless, page 11. The excerpt below is the record exactly as published.
, lemonade and other fruit drinks. 2. Nourisliing, e.g., milk, cocoa, etc. 3. Stimulating, e.g., wines, beef tea, coffee, tea. 1.— LEMONADE. ^ lemon. I 3 tsps. sugar. § cup ice cold water
Cook this with the app: pantry check, scaling, and the assistant.