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Lime-water
From The standard book of recipes and housewife's guide, comprising as complete cook book, 1901
Serves 4
Used as a remedy for vomiting or nausea.
Presented as published in 1901. 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)
Calories1.2 kcal
Protein0 g
Carbohydrates0.4 g
Fiber0.1 g
Sugars0.1 g
Total Fat0 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium0.2 mg
Potassium4.1 mg
Calcium2 mg
Iron0 mg
Magnesium0.4 mg
Phosphorus0.7 mg
Zinc0 mg
Copper0 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C1.2 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
Water9.8 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from The standard book of recipes and housewife's guide, comprising as complete cook book (1901) by Johnson, Alice A.,, page 183. The excerpt below is the record exactly as published.
Lime-water. — Simply a solution of lime in water. Anybody can make it, by putting pure, clean, unslaked lime in pure water. Take a large bottle, and press into it enough lime to fill about one-fourth of its depth. Pour in water enough to fill it full
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