Lemonade (No. 1)
From The St. Mungo cookery book, 1904
Presented as published in 1904. 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
2326Calories
22 gProtein
638 gCarbs
7 gFat
Full nutrition (33 nutrients)
Calories2326 kcal
Protein22 g
Carbohydrates638 g
Fiber56 g
Sugars503 g
Total Fat7.5 g
Saturated Fat0.8 g
Monounsaturated Fat0.2 g
Polyunsaturated Fat1.8 g
Cholesterol0 mg
Sodium52 mg
Potassium2771 mg
Calcium532 mg
Iron12 mg
Magnesium164 mg
Phosphorus320 mg
Zinc1.2 mg
Copper0.8 mg
Manganese0.6 mg
Vitamin D0 mcg
Vitamin C1060 mg
Vitamin A20 mcg
Vitamin E3 mg
Vitamin K0 mcg
Vitamin B61.6 mg
Vitamin B120 mcg
Thiamin (B1)0.8 mg
Riboflavin (B2)0.4 mg
Niacin (B3)2 mg
Folate220 mcg
Choline102 mg
Caffeine0 mg
Water2016 g
As published
This recipe was extracted from The St. Mungo cookery book (1904) by Jean Lambie, page 69. The excerpt below is the record exactly as published.
LEMONADE (No. i). I lb. loaf sugar boiled in f a pint of water for 5 mins. Strain into jug containing ^ oz. citric acid. Stand till cold and add 20 to 30 drops essence of lemon
Cook this with the app: pantry check, scaling, and the assistant.