Lemonade, No. 2
From Manual for army cooks, 1896
Presented as published in 1896. 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
1718Calories
20 gProtein
424 gCarbs
7 gFat
Full nutrition (33 nutrients)
Calories1718 kcal
Protein20 g
Carbohydrates424 g
Fiber24 g
Sugars240 g
Total Fat6.9 g
Saturated Fat0.9 g
Monounsaturated Fat0.8 g
Polyunsaturated Fat2.3 g
Cholesterol0 mg
Sodium2160 mg
Potassium950 mg
Calcium738 mg
Iron67 mg
Magnesium97 mg
Phosphorus212 mg
Zinc1.2 mg
Copper0.2 mg
Manganese0.6 mg
Vitamin D0 mcg
Vitamin C265 mg
Vitamin A5 mcg
Vitamin E0.8 mg
Vitamin K0 mcg
Vitamin B60.7 mg
Vitamin B120 mcg
Thiamin (B1)1.6 mg
Riboflavin (B2)1.4 mg
Niacin (B3)16 mg
Folate311 mcg
Choline50 mg
Caffeine0 mg
Water1213 g
As published
This recipe was extracted from Manual for army cooks (1896) by United States. War Dept. Subsistence Dept., page 91. The excerpt below is the record exactly as published.
LEMONADE, No. 2. Rind of 2 lemons. Juice of 3 large or 4 small lemons. ^ pound loaf sugar. 1 quart boiling water
Cook this with the app: pantry check, scaling, and the assistant.