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Orangeade
From Cassell's dictionary of cookery, 1892
Serves 1
A refreshing drink, especially when served cold.
Presented as published in 1892. 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
506Calories
9 gProtein
116 gCarbs
3 gFat
Full nutrition (33 nutrients)
Calories506 kcal
Protein9.1 g
Carbohydrates116 g
Fiber8.8 g
Sugars35 g
Total Fat2.6 g
Saturated Fat0.4 g
Monounsaturated Fat0.4 g
Polyunsaturated Fat0.9 g
Cholesterol0 mg
Sodium1106 mg
Potassium427 mg
Calcium383 mg
Iron32 mg
Magnesium48 mg
Phosphorus108 mg
Zinc0.7 mg
Copper0.1 mg
Manganese0.3 mg
Vitamin D0 mcg
Vitamin C106 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60.3 mg
Vitamin B120 mcg
Thiamin (B1)0.8 mg
Riboflavin (B2)0.7 mg
Niacin (B3)8.7 mg
Folate173 mcg
Choline12 mg
Caffeine0 mg
Water546 g
As published
This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 1935. The excerpt below is the record exactly as published.
Orangeade. — Squeeze out the juice of an ,orange, pour boiling water on a little of the peel, and cover it close. Boil water and sugar to a thin syrup
Cook this with the app: pantry check, scaling, and the assistant.