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Lemonade, Mock
From Cassell's dictionary of cookery, 1892
Serves 3
Sufficient for a quart 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
510Calories
7 gProtein
126 gCarbs
2 gFat
Full nutrition (33 nutrients)
Calories510 kcal
Protein7.2 g
Carbohydrates126 g
Fiber9.1 g
Sugars62 g
Total Fat2.3 g
Saturated Fat0.3 g
Monounsaturated Fat0.3 g
Polyunsaturated Fat0.8 g
Cholesterol0 mg
Sodium721 mg
Potassium362 mg
Calcium254 mg
Iron22 mg
Magnesium35 mg
Phosphorus76 mg
Zinc0.4 mg
Copper0.1 mg
Manganese0.2 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)0.5 mg
Riboflavin (B2)0.5 mg
Niacin (B3)5.5 mg
Folate107 mcg
Choline18 mg
Caffeine0 mg
Water434 g
Estimated from matched ingredients across 3 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, Mock. — Put half a dozen drops of essence of lemon upon six ounces of loaf sugar, and add a quarter of an ounce of tartaric acid. Pour a quart of boiling water
Cook this with the app: pantry check, scaling, and the assistant.