Lemonade, Old
From Gancel's culinary encyclopedia of modern cooking, 1920
Can be made with various fruit juices.
Presented as published in 1920. 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
682Calories
4 gProtein
181 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories682 kcal
Protein4 g
Carbohydrates181 g
Fiber8.7 g
Sugars157 g
Total Fat1.5 g
Saturated Fat0.1 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0.3 g
Cholesterol0 mg
Sodium9.4 mg
Potassium595 mg
Calcium90 mg
Iron2 mg
Magnesium35 mg
Phosphorus65 mg
Zinc0.3 mg
Copper0.2 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C193 mg
Vitamin A5 mcg
Vitamin E0.7 mg
Vitamin K0 mcg
Vitamin B60.3 mg
Vitamin B120 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.6 mg
Folate52 mcg
Choline22 mg
Caffeine0 mg
Water354 g
As published
This recipe was extracted from Gancel's culinary encyclopedia of modern cooking (1920) by J. Gancel, page 213. The excerpt below is the record exactly as published.
Lemonade, Old, 1 qt. water, 5 ounces sugar, juice of 3 lemons and grated peel, 1 slice lemon or orange
Cook this with the app: pantry check, scaling, and the assistant.