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Milk Lemonade

Name: Milk Lemonade
Yield: 2 servings
Ingredients: Vz pt. of water; % lb. of sugar; Vz qt. of milk; 3 tbsps. of lemon juice; Vi pt. of white wine

From The art of German cooking and baking, 1922

Serves 2

Presented as published in 1922. 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

683Calories

8 gProtein

128 gCarbs

8 gFat

Full nutrition (34 nutrients)

Calories683 kcal

Protein8.1 g

Carbohydrates128 g

Fiber0.1 g

Sugars125 g

Total Fat8.2 g

Saturated Fat4.5 g

Monounsaturated Fat1.7 g

Polyunsaturated Fat0.3 g

Omega-30 g

Cholesterol29 mg

Sodium98 mg

Potassium393 mg

Calcium306 mg

Iron0.1 mg

Magnesium32 mg

Phosphorus248 mg

Zinc1 mg

Copper0 mg

Manganese0 mg

Vitamin D2.3 mcg

Vitamin C9 mg

Vitamin A78 mcg

Vitamin E0.2 mg

Vitamin K0 mcg

Vitamin B60.2 mg

Vitamin B121.3 mcg

Thiamin (B1)0.1 mg

Riboflavin (B2)0.3 mg

Niacin (B3)0.3 mg

Folate4.7 mcg

Choline45 mg

Caffeine0 mg

Water457 g

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from The art of German cooking and baking (1922) by Lina Wachtelborn Meier, page 184. The excerpt below is the record exactly as published.

MILK LEMONADE. Ingredients. Vz pt. of water % lb. of sugar Vz qt. of milk 3 tbsps. of lemon juice Vi pt. of white wine

Cook this with the app: pantry check, scaling, and the assistant.