Picnic Lemonade
From The fun of cooking, 1915
Boiling sugar with water enhances sweetness.
Presented as published in 1915. 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
3098Calories
16 gProtein
806 gCarbs
8 gFat
Full nutrition (34 nutrients)
Calories3098 kcal
Protein16 g
Carbohydrates806 g
Fiber25 g
Sugars716 g
Total Fat7.6 g
Saturated Fat0.4 g
Monounsaturated Fat0.2 g
Polyunsaturated Fat0.7 g
Omega-30 g
Cholesterol0 mg
Sodium132 mg
Potassium4048 mg
Calcium538 mg
Iron8 mg
Magnesium370 mg
Phosphorus374 mg
Zinc3.7 mg
Copper0.9 mg
Manganese12 mg
Vitamin D0 mcg
Vitamin C518 mg
Vitamin A8 mcg
Vitamin E1.3 mg
Vitamin K0 mcg
Vitamin B61.3 mg
Vitamin B120 mcg
Thiamin (B1)0.9 mg
Riboflavin (B2)1 mg
Niacin (B3)10 mg
Folate110 mcg
Choline41 mg
Caffeine0 mg
Water3650 g
As published
This recipe was extracted from The fun of cooking (1915) by Caroline French Benton, page 16. The excerpt below is the record exactly as published.
PICNIC LEMONADE 8 lemons. 12 glasses of water. 3 cups of sugar. 1 oup of raspberry juice
Cook this with the app: pantry check, scaling, and the assistant.