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Picnic Lemonade

From The new practical housekeeping, 1890

Serves 4

Use a teaspoon or two of syrup per glass of water.

Presented as published in 1890. 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

524Calories
3 gProtein
141 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories524 kcal
Protein3.3 g
Carbohydrates141 g
Fiber8.4 g
Sugars121 g
Total Fat1.3 g
Saturated Fat0.1 g
Monounsaturated Fat0 g
Polyunsaturated Fat0.3 g
Cholesterol0 mg
Sodium7.1 mg
Potassium416 mg
Calcium79 mg
Iron1.9 mg
Magnesium24 mg
Phosphorus48 mg
Zinc0.2 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C159 mg
Vitamin A3 mcg
Vitamin E0.5 mg
Vitamin K0 mcg
Vitamin B60.2 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.3 mg
Folate33 mcg
Choline15 mg
Caffeine0 mg
Water267 g

Estimated from matched ingredients across 4 servings.

As published

This recipe was extracted from The new practical housekeeping (1890) by Estelle Woods Wilcox, page 159. The excerpt below is the record exactly as published.

dozen lemons, two oranges, whi.oS of eight or ten eggs ; grate the rinds of eight or ten lemons and the oranges into a large bowl, using a tin grater, and take less or more accordmg to the size and degree of ripeness of the fruit. Put a little sugar in the bowl and rub together with the back of a spoon. Squeeze in the juice of all, add the sugar and some water, and then the frothed whites of eggs and beat the mixture until the sugar is dissolved. Put in remainder of water, strain into a ves- sel containing a quantity of cracked ice, and when served fiH a glass three parts full, invert another on top, the rims close together, and shake up to make the foam. Use half or quarter of the recipe if this quantity is too large. Hot Lemonade. — ^To six lemons allow three-quarters pound lump sugar and a pint boiling water ; rub the lemons with some of the sugar, peel them very thin, strain the juice, put it with the sugar into a jug or pitcher and pour over it four pints boiling water ; cover the jug well with a cloth to keep in the steam and drink hot. Or, take the juice of one lemon for one glass and sweeten to taste. Excellent for a cold Milk Lemxmade. — uoaf sugar, one and a half pounds, dissolved in a (][uart boiling water, with hall a pint lemon juice and one and % half pints milk. Picnic Lemonade. — Roll the lemons ; peel, ana squeeze the juice into a bowl or tumbler — never use tin — ^and strain-out seeds, as they give a bad taste. Boil the pulp in water, a pint to a dozen pulps, to remove the acid. A few minutes' boilin(; is enough. Strain tM I DRINFS. 193 water into the juice of the lemons ; take a pound white sugar
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Cook this with the app: pantry check, scaling, and the assistant.