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Orangeade
From A guide to modern cookery, 1909
Serves 2
A refreshing drink alternative to lemonade.
Presented as published in 1909. 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
71Calories
1 gProtein
17 gCarbs
1 gFat
Full nutrition (34 nutrients)
Calories71 kcal
Protein1.2 g
Carbohydrates17 g
Fiber0.2 g
Sugars12 g
Total Fat0.6 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Omega-30 g
Cholesterol0 mg
Sodium4.3 mg
Potassium290 mg
Calcium19 mg
Iron0.1 mg
Magnesium18 mg
Phosphorus28 mg
Zinc0.1 mg
Copper0.1 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C62 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
Folate48 mcg
Choline3.2 mg
Caffeine0 mg
Water284 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from A guide to modern cookery (1909) by A. Escoffier, page 465. The excerpt below is the record exactly as published.
ORANGEADE Proceed as for lemonade, but use the juice and zests of orange rinds instead of those of lemons, and the juice of only half a — lemon. Put very thin slices of orange in the glasses
Cook this with the app: pantry check, scaling, and the assistant.