Lemonade with Boiling Water
From The school kitchen textbook, 1915
Cooking the sugar and peel in the water improves the flavor.
Presented as published in 1915. 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
861Calories
3 gProtein
228 gCarbs
2 gFat
Full nutrition (33 nutrients)
Calories861 kcal
Protein3.3 g
Carbohydrates228 g
Fiber8.4 g
Sugars208 g
Total Fat1.5 g
Saturated Fat0.1 g
Monounsaturated Fat0 g
Polyunsaturated Fat0.3 g
Cholesterol0 mg
Sodium8 mg
Potassium418 mg
Calcium80 mg
Iron1.9 mg
Magnesium25 mg
Phosphorus48 mg
Zinc0.2 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C159 mg
Vitamin A3 mcg
Vitamin E0.5 mg
Vitamin K0 mcg
Vitamin B60.2 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.3 mg
Folate33 mcg
Choline15 mg
Caffeine0 mg
Water267 g
As published
This recipe was extracted from The school kitchen textbook (1915) by Lincoln, Mary Johnson Bailey "Mrs. D. A. Lincoln,", page 63. The excerpt below is the record exactly as published.
Lemonade with Boiling Water 1 pt. water. 3 lemons. 1 c. sugar. 1 qt. cold water
Cook this with the app: pantry check, scaling, and the assistant.