Quick Lemonade
From The school kitchen textbook, 1915
Scrubbing is needed to remove parasites and dust.
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
803Calories
1 gProtein
210 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories803 kcal
Protein1.1 g
Carbohydrates210 g
Fiber2.8 g
Sugars203 g
Total Fat0.9 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0.1 g
Cholesterol0 mg
Sodium32 mg
Potassium151 mg
Calcium56 mg
Iron0.7 mg
Magnesium18 mg
Phosphorus16 mg
Zinc0.1 mg
Copper0.1 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C53 mg
Vitamin A1 mcg
Vitamin E0.2 mg
Vitamin K0 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.1 mg
Folate11 mcg
Choline5.1 mg
Caffeine0 mg
Water1034 g
As published
This recipe was extracted from The school kitchen textbook (1915) by Lincoln, Mary Johnson Bailey "Mrs. D. A. Lincoln,", page 49. The excerpt below is the record exactly as published.
Quick Lemonade 1 lemon. I c. sugar. 1 pt. water
Cook this with the app: pantry check, scaling, and the assistant.