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Lemonade for Invalids

From Mother's Cook Book: Containing Recipes for Every Day in the Week, Including .., 1902

Strain or pour off sediment before serving.

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

365Calories
8 gProtein
80 gCarbs
2 gFat
Full nutrition (33 nutrients)
Calories365 kcal
Protein8 g
Carbohydrates80 g
Fiber6.6 g
Sugars1.7 g
Total Fat2.5 g
Saturated Fat0.4 g
Monounsaturated Fat0.4 g
Polyunsaturated Fat0.9 g
Cholesterol0 mg
Sodium1075 mg
Potassium197 mg
Calcium316 mg
Iron32 mg
Magnesium32 mg
Phosphorus74 mg
Zinc0.5 mg
Copper0 mg
Manganese0.2 mg
Vitamin D0 mcg
Vitamin C27 mg
Vitamin A0.5 mcg
Vitamin E0.1 mg
Vitamin K0 mcg
Vitamin B60.2 mg
Vitamin B120 mcg
Thiamin (B1)0.7 mg
Riboflavin (B2)0.6 mg
Niacin (B3)8 mg
Folate133 mcg
Choline15 mg
Caffeine0 mg
Water429 g

As published

This recipe was extracted from Mother's Cook Book: Containing Recipes for Every Day in the Week, Including .. (1902) by Marion Harland, page 100. The excerpt below is the record exactly as published.

one pint of boiling water. Mix the prepared groats smoothly with the cold water in a basin ; pour over them the boiling water, atimngit all the time. Pat it into a very clean saucepan ; boil the gruel for ten minutes, keeping it well stirred; sweeten to taste, and serve. It may Mother's Cook Book. Ml be flavored with a small piece of lemon-peel, by boiling it in the gruel, or a little grated nutmeg may be put in; but in these matters the taste of the patient should be consulted- Pour the gmel in' a tumbler and serve. When wine is allowed to the invalid, two tablespoonfuls of sherry or port make this preparation very nice. In cases of colds, the same quantity of spirits is sometimes added instead of wine. BARLEY WATER. Pat a large tablespoonful of well- washed pearl barley into a pitcher; pour orer it boiling water; cover it, and let it re- main till cold; then drain off the water; sweeten to taste, and, if liked, add the juice of a lemon, and grated nutmeg. ARROWROOT BLANC-MANGE. Put a quart of milk to boil, take an ounce of Bermuda arrowroot ground fine, make it a smooth batter with cold milk, add a teaspoonful of salt; when the milk is boiling hot, stir the batter into it, continue to stir it over a gentle fire (that it may not be scorched) for three or four minutes, sweeten to taste with double refined sugar, and flavor with lemon extract or orange-flower water, or boil a stick of cinnamon or vanilla bean in the milk before putting in the arrowroot; dip a mold into cold water, strain the blanc- mange through a muslin into the mold, when perfectly cold turn it out; serve currant jelly or jam with it, i LEMONADE FOR INVALIDS. One-half a lemon, lump sugar to taste
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Cook this with the app: pantry check, scaling, and the assistant.