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Lemonade Milk
From Cassell's dictionary of cookery, 1892
Serves 2
Sufficient for three pints of lemonade.
Presented as published in 1892. 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
479Calories
0 gProtein
118 gCarbs
1 gFat
Full nutrition (34 nutrients)
Calories479 kcal
Protein0.3 g
Carbohydrates118 g
Fiber0.2 g
Sugars115 g
Total Fat0.5 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Omega-30 g
Cholesterol0 mg
Sodium11 mg
Potassium119 mg
Calcium15 mg
Iron0.3 mg
Magnesium12 mg
Phosphorus14 mg
Zinc0.1 mg
Copper0 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C24 mg
Vitamin A0 mcg
Vitamin E0.1 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.1 mg
Folate13 mcg
Choline6.1 mg
Caffeine0 mg
Water288 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 840. The excerpt below is the record exactly as published.
Lemonade Milk.— Dissolve half a povmd of loaf sugar in thi-ee-quarters of a pint of water. Add three-quarters of a pint of cold milk, a quarter of a pint of strained lemon- juice, and a quarter of a pint of any light wine
Cook this with the app: pantry check, scaling, and the assistant.