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Orangeade
From The century cook book, 1894
Serves 8
Presented as published in 1894. 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
299Calories
4 gProtein
76 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories299 kcal
Protein3.8 g
Carbohydrates76 g
Fiber9.7 g
Sugars66 g
Total Fat0.6 g
Saturated Fat0.1 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0.1 g
Cholesterol0 mg
Sodium7.4 mg
Potassium736 mg
Calcium169 mg
Iron0.4 mg
Magnesium43 mg
Phosphorus57 mg
Zinc0.3 mg
Copper0.2 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C215 mg
Vitamin A45 mcg
Vitamin E0.7 mg
Vitamin K0 mcg
Vitamin B60.2 mg
Vitamin B120 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)0.2 mg
Niacin (B3)1.1 mg
Folate122 mcg
Choline34 mg
Caffeine0 mg
Water588 g
Estimated from matched ingredients across 8 servings.
As published
This recipe was extracted from The century cook book (1894) by Jennie A. Hansey, page 102. The excerpt below is the record exactly as published.
Orangeade. Peel of 3, juice of 15 oranges, ^ lb. loaf sugar, 2 quarts of water
Cook this with the app: pantry check, scaling, and the assistant.