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Lemonade Powder
From The encyclopaedia of practical cookery, 1892
Serves 10
A teaspoonful in a tumblerful of water is sufficient.
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
263Calories
0 gProtein
68 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories263 kcal
Protein0 g
Carbohydrates68 g
Fiber0.1 g
Sugars68 g
Total Fat0.2 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium0.7 mg
Potassium5.3 mg
Calcium1.4 mg
Iron0.1 mg
Magnesium0.4 mg
Phosphorus0.5 mg
Zinc0 mg
Copper0 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C1.5 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0 mg
Folate0.3 mcg
Choline0.1 mg
Caffeine0 mg
Water2.5 g
Estimated from matched ingredients across 10 servings.
As published
This recipe was extracted from The encyclopaedia of practical cookery (1892) by Theodore Francis Garrett, William A. Rawson, page 327. The excerpt below is the record exactly as published.
Lemonade Powder. — Put 14lb. of loaf sugar into a mortar, drop Joz. of essence of Lemons in it, pound it to powder, and work in loz. of citric acid
Cook this with the app: pantry check, scaling, and the assistant.