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Quick Lemonade
From Farm and home cook book and housekeeper's assistant, 1907
Serves 4
Use 1 tablespoon for each glass of lemonade.
Presented as published in 1907. 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
545Calories
4 gProtein
148 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories545 kcal
Protein4.1 g
Carbohydrates148 g
Fiber11 g
Sugars123 g
Total Fat1.5 g
Saturated Fat0.1 g
Monounsaturated Fat0 g
Polyunsaturated Fat0.3 g
Cholesterol0 mg
Sodium8.6 mg
Potassium520 mg
Calcium99 mg
Iron2.3 mg
Magnesium30 mg
Phosphorus60 mg
Zinc0.2 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C199 mg
Vitamin A3.8 mcg
Vitamin E0.6 mg
Vitamin K0 mcg
Vitamin B60.3 mg
Vitamin B120 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.4 mg
Folate41 mcg
Choline19 mg
Caffeine0 mg
Water334 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Farm and home cook book and housekeeper's assistant (1907) by Adeline O. Goessling, page 133. The excerpt below is the record exactly as published.
Quick Lemonade Melt 1 lb sugar with enough water to prevent burning, and boil till it spins a thread, then add the juice of 1 doz lemons, and the thin yellow rind of 3 or 4 lemons
Cook this with the app: pantry check, scaling, and the assistant.