Orangeade
From Instruction in cookery (Methuen's text-books, Thompson), 1908
Presented as published in 1908. 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
480Calories
10 gProtein
110 gCarbs
3 gFat
Full nutrition (33 nutrients)
Calories480 kcal
Protein10 g
Carbohydrates110 g
Fiber12 g
Sugars23 g
Total Fat2.9 g
Saturated Fat0.4 g
Monounsaturated Fat0.4 g
Polyunsaturated Fat1 g
Cholesterol0 mg
Sodium1092 mg
Potassium565 mg
Calcium406 mg
Iron33 mg
Magnesium56 mg
Phosphorus124 mg
Zinc0.7 mg
Copper0.2 mg
Manganese0.3 mg
Vitamin D0 mcg
Vitamin C159 mg
Vitamin A1 mcg
Vitamin E0.2 mg
Vitamin K0 mcg
Vitamin B60.4 mg
Vitamin B120 mcg
Thiamin (B1)0.8 mg
Riboflavin (B2)0.8 mg
Niacin (B3)8.8 mg
Folate184 mcg
Choline17 mg
Caffeine0 mg
Water629 g
As published
This recipe was extracted from Instruction in cookery (Methuen's text-books, Thompson) (1908) by A. P. Thompson, page 41. The excerpt below is the record exactly as published.
Orangeade — The juice of i tangerine orange, the juice of i large orange, the juice of i lemon. Squeeze these through a strainer and add i teaspoonful of sugar. Pour over them i pint of boiling water
Cook this with the app: pantry check, scaling, and the assistant.