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Orange and Lemonade
From Vegetarian cookery, 1891
Serves 3
Presented as published in 1891. 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
440Calories
7 gProtein
104 gCarbs
2 gFat
Full nutrition (33 nutrients)
Calories440 kcal
Protein7 g
Carbohydrates104 g
Fiber8.4 g
Sugars45 g
Total Fat2 g
Saturated Fat0.3 g
Monounsaturated Fat0.3 g
Polyunsaturated Fat0.7 g
Cholesterol0 mg
Sodium719 mg
Potassium431 mg
Calcium288 mg
Iron22 mg
Magnesium41 mg
Phosphorus91 mg
Zinc0.5 mg
Copper0.1 mg
Manganese0.2 mg
Vitamin D0 mcg
Vitamin C124 mg
Vitamin A22 mcg
Vitamin E0.4 mg
Vitamin K0 mcg
Vitamin B60.3 mg
Vitamin B120 mcg
Thiamin (B1)0.6 mg
Riboflavin (B2)0.5 mg
Niacin (B3)6.1 mg
Folate150 mcg
Choline25 mg
Caffeine0 mg
Water441 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from Vegetarian cookery (1891) by Martha Brotherton, page 142. The excerpt below is the record exactly as published.
Orange and Lemonade. Three China oranges, one large lemon, and three ounces of sugar. Rub off the rind of a lemon and some of the orange with the lumps of sugar ; put it in a jug with the juice of the fruit, strained; pour on a quart of boiling water
Cook this with the app: pantry check, scaling, and the assistant.