Lemonade for Picnics
From The school kitchen textbook, 1915
Presented as published in 1915. 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
1606Calories
2 gProtein
419 gCarbs
2 gFat
Full nutrition (33 nutrients)
Calories1606 kcal
Protein2.2 g
Carbohydrates419 g
Fiber5.6 g
Sugars406 g
Total Fat1.9 g
Saturated Fat0.1 g
Monounsaturated Fat0 g
Polyunsaturated Fat0.2 g
Cholesterol0 mg
Sodium46 mg
Potassium284 mg
Calcium84 mg
Iron1.4 mg
Magnesium27 mg
Phosphorus32 mg
Zinc0.3 mg
Copper0.2 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C106 mg
Vitamin A2 mcg
Vitamin E0.3 mg
Vitamin K0 mcg
Vitamin B60.2 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0 mg
Niacin (B3)0.2 mg
Folate22 mcg
Choline10 mg
Caffeine0 mg
Water1123 g
As published
This recipe was extracted from The school kitchen textbook (1915) by Lincoln, Mary Johnson Bailey "Mrs. D. A. Lincoln,", page 51. The excerpt below is the record exactly as published.
Lemonade for Picnics Cut lemons in halves ; remove seeds ; press cut-side on a glass lemon grinder, turning it round till the pulp is all out. Add to the juice twice the amount of sugar ; stir until dis- solved ; bottle it and in serving dilute it with four parts of cold water
Cook this with the app: pantry check, scaling, and the assistant.