Lime Juice
From The housekeeper's guide to preserved meats, fruits, vegetables, &c, 1880
Useful for preventing scurvy on long voyages.
Presented as published in 1880. 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
16Calories
0 gProtein
5 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories16 kcal
Protein0.3 g
Carbohydrates5.5 g
Fiber0.3 g
Sugars1.1 g
Total Fat0 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium1.3 mg
Potassium76 mg
Calcium9.1 mg
Iron0.1 mg
Magnesium5.2 mg
Phosphorus9.1 mg
Zinc0.1 mg
Copper0 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C20 mg
Vitamin A1.3 mcg
Vitamin E0.1 mg
Vitamin K0.4 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.1 mg
Folate6.5 mcg
Choline3.3 mg
Caffeine0 mg
Water59 g
As published
This recipe was extracted from The housekeeper's guide to preserved meats, fruits, vegetables, &c (1880), page 129. The excerpt below is the record exactly as published.
LIME JUICE
Cook this with the app: pantry check, scaling, and the assistant.