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Orangeade
From San Rafael cook book, 1906, 1906
Serves 4
A good summer drink.
Presented as published in 1906. 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
187Calories
2 gProtein
49 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories187 kcal
Protein1.8 g
Carbohydrates49 g
Fiber4.6 g
Sugars42 g
Total Fat0.4 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0.1 g
Cholesterol0 mg
Sodium6 mg
Potassium314 mg
Calcium91 mg
Iron0.4 mg
Magnesium22 mg
Phosphorus27 mg
Zinc0.1 mg
Copper0.1 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C98 mg
Vitamin A15 mcg
Vitamin E0.3 mg
Vitamin K0 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.4 mg
Folate46 mcg
Choline14 mg
Caffeine0 mg
Water398 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from San Rafael cook book, 1906 (1906) by Katherine Golden Bitting Collection on Gastronomy (Library of Congress), page 95. The excerpt below is the record exactly as published.
ORANGEADE— Hoover. To 1 quart of iced water add 4 ounces of dry granulated sugar, the juice of 2 lemons and 3 oranges
Cook this with the app: pantry check, scaling, and the assistant.