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Orangeade or Lemonade
From Twentieth century home cook book, 1905
Serves 3
Can be served cold or bottled.
Presented as published in 1905. 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
383Calories
7 gProtein
88 gCarbs
2 gFat
Full nutrition (33 nutrients)
Calories383 kcal
Protein7.2 g
Carbohydrates88 g
Fiber9.2 g
Sugars32 g
Total Fat1.9 g
Saturated Fat0.3 g
Monounsaturated Fat0.3 g
Polyunsaturated Fat0.7 g
Cholesterol0 mg
Sodium716 mg
Potassium520 mg
Calcium298 mg
Iron21 mg
Magnesium43 mg
Phosphorus78 mg
Zinc0.5 mg
Copper0.1 mg
Manganese0.2 mg
Vitamin D0 mcg
Vitamin C128 mg
Vitamin A26 mcg
Vitamin E0.5 mg
Vitamin K0 mcg
Vitamin B60.2 mg
Vitamin B120 mcg
Thiamin (B1)0.7 mg
Riboflavin (B2)0.5 mg
Niacin (B3)5.9 mg
Folate157 mcg
Choline28 mg
Caffeine0 mg
Water464 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from Twentieth century home cook book (1905) by Francis Carruthers, page 156. The excerpt below is the record exactly as published.
Orangeade or Lemonade. — Pare the rind thinly from four oranges, and put the rind in a pitcher. Take off and throw away the white slice ; then remove the seeds, put with the thin peelings, add an ounce of sugar and a quart of boiling water
Cook this with the app: pantry check, scaling, and the assistant.