Milk Lemonade

Name: Milk Lemonade
Ingredients: one pound of loaf sugar; a gill of lemon juice; half a pint of sherry; a pint of water; a quart of new milk

From The "Queen" cookery books: Ices, 1902

Rubbing some lemon rind onto the sugar is a great improvement.

Presented as published in 1902. 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

2132Calories

1 gProtein

488 gCarbs

2 gFat

Full nutrition (34 nutrients)

Calories2132 kcal

Protein0.9 g

Carbohydrates488 g

Fiber0.4 g

Sugars458 g

Total Fat1.7 g

Saturated Fat0 g

Monounsaturated Fat0 g

Polyunsaturated Fat0 g

Omega-30 g

Cholesterol0 mg

Sodium41 mg

Potassium359 mg

Calcium45 mg

Iron0.9 mg

Magnesium35 mg

Phosphorus31 mg

Zinc0.3 mg

Copper0.2 mg

Manganese0.3 mg

Vitamin D0 mcg

Vitamin C48 mg

Vitamin A0 mcg

Vitamin E0.2 mg

Vitamin K0 mcg

Vitamin B60.1 mg

Vitamin B120 mcg

Thiamin (B1)0.1 mg

Riboflavin (B2)0.1 mg

Niacin (B3)0.6 mg

Folate25 mcg

Choline6.3 mg

Caffeine0 mg

Water759 g

As published

This recipe was extracted from The "Queen" cookery books: Ices (1902) by S. Beaty-Pownall, page 64. The excerpt below is the record exactly as published.

Milk Lemonade. — Dissolve together one pound of loaf sugar, a gill of lemon juice, half a pint of sherry, and a pint of water, and let it stand till cold. Then pour to it a quart of new milk

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