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Lime Water
From The new home cook book, 1896
Serves 20
Used as a remedy for children's summer complaints and prevents milk from curdling.
Presented as published in 1896. 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
1Calories
0 gProtein
0 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories1 kcal
Protein0 g
Carbohydrates0.3 g
Fiber0.1 g
Sugars0.1 g
Total Fat0 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium23 mg
Potassium11 mg
Calcium24 mg
Iron0 mg
Magnesium7.8 mg
Phosphorus0.6 mg
Zinc0 mg
Copper0.1 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C0.9 mg
Vitamin A0.1 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
Choline0.2 mg
Caffeine0 mg
Water759 g
Estimated from matched ingredients across 20 servings.
As published
This recipe was extracted from The new home cook book (1896), page 147. The excerpt below is the record exactly as published.
LIME WATER. Mrs. E. B. Lynde, Milwaukee. One of the most useful agents of household economy, if rightly understood, is lime water. Its mode of prepa- ration is as follows : Put a stone of fresh unslacked lime about the size of a half-peck measure into a large stone jar or unpainted pail, and pour over it slowly and care- fully, (so as not to slacken too rapidly,) a teakettle full (four gallons,) of hot water
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