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Sherry Lemonade
From The home cook book, 1905
Serves 1
Presented as published in 1905. 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
77Calories
1 gProtein
21 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories77 kcal
Protein1.2 g
Carbohydrates21 g
Fiber2.8 g
Sugars13 g
Total Fat0.3 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0.1 g
Cholesterol0 mg
Sodium107 mg
Potassium155 mg
Calcium40 mg
Iron0.7 mg
Magnesium14 mg
Phosphorus18 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
Choline5.8 mg
Caffeine0 mg
Water516 g
As published
This recipe was extracted from The home cook book (1905) by Christine Frederick, page 207. The excerpt below is the record exactly as published.
SHERRY LEMONADE Take a large-sized tumbler, fill three-quarters full o pounded ice,- add the juice of one large lemon, two teaspoon and a half of sugar, one tablespoon of sherry, and fill up wit! water
Cook this with the app: pantry check, scaling, and the assistant.