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Orangeade
From The national course in home economics, 1917
Serves 4
Presented as published in 1917. 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
68Calories
1 gProtein
16 gCarbs
1 gFat
Full nutrition (34 nutrients)
Calories68 kcal
Protein1.2 g
Carbohydrates16 g
Fiber0.2 g
Sugars11 g
Total Fat0.6 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Omega-30 g
Cholesterol0 mg
Sodium0.6 mg
Potassium277 mg
Calcium14 mg
Iron0.1 mg
Magnesium16 mg
Phosphorus27 mg
Zinc0.1 mg
Copper0.1 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C57 mg
Vitamin A0 mcg
Vitamin E0.1 mg
Vitamin K0 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0 mg
Niacin (B3)0.1 mg
Folate46 mcg
Choline2.6 mg
Caffeine0 mg
Water155 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from The national course in home economics (1917) by Ruth Allen Beezley, page 243. The excerpt below is the record exactly as published.
ORANGEADE. To two cupfuls of orange juice and the juice of two lemons add enough water and sugar to taste
Cook this with the app: pantry check, scaling, and the assistant.