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Lemonade No. 1

Name: Lemonade No. 1
Yield: 3 servings
Ingredients: half a cup of lemon juice; two cups of sugar; four cups of water; a quarter of the peel of one lemon in thin strips; a pinch of salt

From The art of cookery, 1899

Serves 3

Presented as published in 1899. 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

541Calories

1 gProtein

142 gCarbs

1 gFat

Full nutrition (34 nutrients)

Calories541 kcal

Protein0.6 g

Carbohydrates142 g

Fiber3.7 g

Sugars136 g

Total Fat0.6 g

Saturated Fat0 g

Monounsaturated Fat0 g

Polyunsaturated Fat0 g

Omega-30 g

Cholesterol0 mg

Sodium13 mg

Potassium102 mg

Calcium58 mg

Iron0.4 mg

Magnesium11 mg

Phosphorus7.3 mg

Zinc0.1 mg

Copper0.1 mg

Manganese0 mg

Vitamin D0 mcg

Vitamin C59 mg

Vitamin A1 mcg

Vitamin E0.1 mg

Vitamin K0 mcg

Vitamin B60.1 mg

Vitamin B120 mcg

Thiamin (B1)0 mg

Riboflavin (B2)0 mg

Niacin (B3)0.2 mg

Folate13 mcg

Choline4.9 mg

Caffeine0 mg

Water381 g

Estimated from matched ingredients across 3 servings.

As published

This recipe was extracted from The art of cookery (1899) by Emma P. Ewing, page 71. The excerpt below is the record exactly as published.

Lemonade No. i. — To half a cup of lemon juice add two cups of sugar, or sugar to taste, four cups of water, a quarter of the peel of one lemon in thin strips, and a pinch of salt

Cook this with the app: pantry check, scaling, and the assistant.