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Orangeade

Name: Orangeade
Yield: 3 servings
Ingredients: the thin peel of two oranges; the thin peel of one lemon; the same as for lemonade; the same as for lemonade; the juice of one lemon; the juice of four or five oranges

From Cassell's dictionary of cookery, 1892

Serves 3

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

509Calories

4 gProtein

128 gCarbs

1 gFat

Full nutrition (34 nutrients)

Calories509 kcal

Protein4.4 g

Carbohydrates128 g

Fiber16 g

Sugars89 g

Total Fat1.5 g

Saturated Fat0.1 g

Monounsaturated Fat0 g

Polyunsaturated Fat0.1 g

Omega-30 g

Cholesterol0 mg

Sodium12 mg

Potassium784 mg

Calcium268 mg

Iron1.5 mg

Magnesium60 mg

Phosphorus77 mg

Zinc0.5 mg

Copper0.2 mg

Manganese0.1 mg

Vitamin D0 mcg

Vitamin C292 mg

Vitamin A26 mcg

Vitamin E0.4 mg

Vitamin K0 mcg

Vitamin B60.4 mg

Vitamin B120 mcg

Thiamin (B1)0.4 mg

Riboflavin (B2)0.1 mg

Niacin (B3)1.3 mg

Folate117 mcg

Choline4.5 mg

Caffeine0 mg

Water515 g

Estimated from matched ingredients across 3 servings.

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 1808. The excerpt below is the record exactly as published.

Orangeade. — Take the thin peel of two oranges and of one lemon ; add the water and sugar the same as for lemonade ; when cold, add the juice of one lemon

Cook this with the app: pantry check, scaling, and the assistant.