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Orangeade
From The new practical housekeeping, 1890
Serves 6
Presented as published in 1890. 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
261Calories
1 gProtein
67 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories261 kcal
Protein0.8 g
Carbohydrates67 g
Fiber2.2 g
Sugars65 g
Total Fat0.3 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium12 mg
Potassium165 mg
Calcium46 mg
Iron0.1 mg
Magnesium12 mg
Phosphorus13 mg
Zinc0.1 mg
Copper0.1 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C48 mg
Vitamin A9.9 mcg
Vitamin E0.2 mg
Vitamin K0 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0 mg
Niacin (B3)0.3 mg
Folate27 mcg
Choline7.6 mg
Caffeine0 mg
Water393 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from The new practical housekeeping (1890) by Estelle Woods Wilcox, page 160. The excerpt below is the record exactly as published.
Orangeade, — Put thin peel of three oranges in one pint syrup (made by boiling three-fourths pound loaf sugar in one pint water). Press out the juice of twelve fine large oranges through a fine hair sieve into a crock or pitcher. Add the syrup and three pints cold water
Cook this with the app: pantry check, scaling, and the assistant.