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Lemonade
From The household cook book, 1902
Serves 1
Remember to use only the thin yellow rind (zest) and avoid the white part as it is bitter.
Presented as published in 1902. 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
29Calories
1 gProtein
9 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories29 kcal
Protein1.1 g
Carbohydrates9.3 g
Fiber2.8 g
Sugars2.5 g
Total Fat0.3 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0.1 g
Cholesterol0 mg
Sodium2.8 mg
Potassium138 mg
Calcium27 mg
Iron0.6 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
Water114 g
As published
This recipe was extracted from The household cook book (1902) by Smiley, James B[ethuel],, page 421. The excerpt below is the record exactly as published.
LEMONADE — Squeeze the juice from lemons, add a little of the thin yellow rind, with water, and sugar enough to sweeten to taste
Cook this with the app: pantry check, scaling, and the assistant.