Lemonade (Recipe 2)
From Easy dishes for small incomes, or, The housewife's guide to practical cookery, 1906
A teacupful of rose or orange flower water might be added if liked.
Presented as published in 1906. 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
1484Calories
7 gProtein
395 gCarbs
3 gFat
Full nutrition (33 nutrients)
Calories1484 kcal
Protein6.6 g
Carbohydrates395 g
Fiber17 g
Sugars355 g
Total Fat2.9 g
Saturated Fat0.2 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0.5 g
Cholesterol0 mg
Sodium44 mg
Potassium844 mg
Calcium188 mg
Iron3.8 mg
Magnesium58 mg
Phosphorus96 mg
Zinc0.4 mg
Copper0.3 mg
Manganese0.2 mg
Vitamin D0 mcg
Vitamin C318 mg
Vitamin A6 mcg
Vitamin E0.9 mg
Vitamin K0 mcg
Vitamin B60.5 mg
Vitamin B120 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.6 mg
Folate66 mcg
Choline31 mg
Caffeine0 mg
Water1479 g
As published
This recipe was extracted from Easy dishes for small incomes, or, The housewife's guide to practical cookery (1906) by E. M. Buchan, page 51. The excerpt below is the record exactly as published.
LEMONADE. (Recipe 2) Ingredients : Six Lemons One quart of Water Twelve ounces of Lump Sugar
Cook this with the app: pantry check, scaling, and the assistant.