Refreshing Fruit Drink
From Food and health, 1916
Adjust sugar and fruit juice to taste.
Presented as published in 1916. 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
274Calories
2 gProtein
75 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories274 kcal
Protein2.2 g
Carbohydrates75 g
Fiber5.7 g
Sugars59 g
Total Fat0.8 g
Saturated Fat0.1 g
Monounsaturated Fat0 g
Polyunsaturated Fat0.2 g
Cholesterol0 mg
Sodium35 mg
Potassium291 mg
Calcium81 mg
Iron1.2 mg
Magnesium26 mg
Phosphorus33 mg
Zinc0.1 mg
Copper0.2 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C106 mg
Vitamin A2 mcg
Vitamin E0.3 mg
Vitamin K0 mcg
Vitamin B60.2 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0 mg
Niacin (B3)0.2 mg
Folate22 mcg
Choline11 mg
Caffeine0 mg
Water1126 g
As published
This recipe was extracted from Food and health (1916) by Helen Kinne, page 7. The excerpt below is the record exactly as published.
one fourth to one third cup of sugar to a quart of water. Can you explain why the quantity of sugar LUNCHEON AT SCHOOL 19 varies from time to time ? If it is convenient, she melts the sugar in some hot water. Why ? Next she pre- pares the fruit. The lemons must be washed, cut in two and squeezed, and have the seeds strained out. A glass lemon squeezer costs only five cents and is very handy. Two or three lemons
Cook this with the app: pantry check, scaling, and the assistant.