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Real Lemonade
From The thorough good cook, 1895
Serves 2
This is a refreshing drink, better than bottled lemonade.
Presented as published in 1895. 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
96Calories
2 gProtein
22 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories96 kcal
Protein2.3 g
Carbohydrates22 g
Fiber2.6 g
Sugars1.4 g
Total Fat0.7 g
Saturated Fat0.1 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0.3 g
Cholesterol0 mg
Sodium250 mg
Potassium99 mg
Calcium83 mg
Iron7.6 mg
Magnesium11 mg
Phosphorus23 mg
Zinc0.1 mg
Copper0 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C27 mg
Vitamin A0.5 mcg
Vitamin E0.1 mg
Vitamin K0 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.2 mg
Niacin (B3)1.9 mg
Folate35 mcg
Choline5.4 mg
Caffeine0 mg
Water133 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The thorough good cook (1895) by George Augustus Sala, page 49. The excerpt below is the record exactly as published.
Real lemonade — Avhich is made in the Italian penny ice-shops far better than it is in the houses of polite society — should be made from boiling Avatcr poured on slices of real lemon, well sweetened, and cooled first by placing Avet cloths round the bottle, and next by surrounding it by pounded ice till the refrigerating, not the freezing, point has been attained. F 2 68 THE THOIiOUGH GOOD COOK. How to make Coffee. On the principle of every man thinking his own geese swans, I bcheve that we make as sfood coffee in our house at Brio-hton as is to be met with in most micklle-class famihes >vhere the master and mistress know something about cookeiy ; so I will tell you in a very few words how our coffee is made. "We allow a tablespoonful and a half for each break- fast-cup ; and we use the best coffee that we can get. Formerly we had a coffee-mill, and ground the so-called beans, which are really the seeds of the coffee-berry, at home ; but now we are content to use good colonial coffee, with a very small quantity of chicory in it. To make the delicious beverage, we use that simple percolator of block tin which I have seen used for fifty years. In the upper cylinder of the percolator we place the coffee, closing the top with a perforated block-tin disc to prevent the aroma from escaping during the process of infusion and the water from falling v\'ith a rush on the coffee, then we pour in a sufficienc}'' of boiling water
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Cook this with the app: pantry check, scaling, and the assistant.