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Italian Lemonade

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Italy

Known as an Italian recipe, with similar versions prepared across other nations.

Ingredients 17 ingredients

  1. a cupful of quartered fresh strawberries
  2. one quart of syrup drained
  3. a wineglassful of orange bitters
  4. two quarts of water
  5. half pound of malaga grapes
  6. a cupful of chopped fresh pineapple
  7. one tumblerful of good whiskey
  8. Maraschino
  9. three pints of boiling water
  10. Lemons
  11. Cut
  12. a pound of sugar
  13. one pint of boiling milk
  14. Fruit punch
  15. one pint of sherry
  16. Chop
  17. three quart bottles of Apollinaris
Contains MilkSulphites Read from the ingredients, not verified. Check labels.

Possible health benefits

General information, not medical advice.

  1. Pineapple High in vitamin C · High in manganese

    High in vitamin C · 59 mg per 100 g, 73% of the reference intake per 100 g

    • Vitamin C contributes to normal collagen formation for the normal function of blood vessels.
    • Vitamin C contributes to normal collagen formation for the normal function of bones.
    • Vitamin C contributes to normal collagen formation for the normal function of cartilage.
    11 more authorised claims
    • Vitamin C contributes to normal collagen formation for the normal function of gums.
    • Vitamin C contributes to normal collagen formation for the normal function of skin.
    • Vitamin C contributes to normal collagen formation for the normal function of teeth.
    • Vitamin C contributes to normal energy-yielding metabolism.
    • Vitamin C contributes to normal functioning of the nervous system.
    • Vitamin C contributes to normal psychological function.
    • Vitamin C contributes to the normal function of the immune system.
    • Vitamin C contributes to the protection of cells from oxidative stress.
    • Vitamin C contributes to the reduction of tiredness and fatigue.
    • Vitamin C contributes to the regeneration of the reduced form of vitamin E.
    • Vitamin C increases iron absorption.

    Vitamin C, also known as ascorbic acid, is a water-soluble nutrient found in some foods. In the body, it acts as an antioxidant, helping to protect cells from the damage caused by free radicals. NIH fact sheet

    High in manganese · 0.9 mg per 100 g, 43% of the reference intake per 100 g

    • Manganese contributes to normal energy-yielding metabolism.
    • Manganese contributes to the maintenance of normal bones.
    • Manganese contributes to the normal formation of connective tissue.
    1 more authorised claims
    • Manganese contributes to the protection of cells from oxidative stress.

    Manganese is a mineral that your body needs to stay healthy. Your body uses manganese to make energy and protect your cells from damage. NIH fact sheet

    Nutrients per 100 g of “Pineapple, raw”, USDA FoodData Central.

  2. Lemon High in vitamin C · Source of protein

    High in vitamin C · 53 mg per 100 g, 66% of the reference intake per 100 g

    • Vitamin C contributes to normal collagen formation for the normal function of blood vessels.
    • Vitamin C contributes to normal collagen formation for the normal function of bones.
    • Vitamin C contributes to normal collagen formation for the normal function of cartilage.
    11 more authorised claims
    • Vitamin C contributes to normal collagen formation for the normal function of gums.
    • Vitamin C contributes to normal collagen formation for the normal function of skin.
    • Vitamin C contributes to normal collagen formation for the normal function of teeth.
    • Vitamin C contributes to normal energy-yielding metabolism.
    • Vitamin C contributes to normal functioning of the nervous system.
    • Vitamin C contributes to normal psychological function.
    • Vitamin C contributes to the normal function of the immune system.
    • Vitamin C contributes to the protection of cells from oxidative stress.
    • Vitamin C contributes to the reduction of tiredness and fatigue.
    • Vitamin C contributes to the regeneration of the reduced form of vitamin E.
    • Vitamin C increases iron absorption.

    Vitamin C, also known as ascorbic acid, is a water-soluble nutrient found in some foods. In the body, it acts as an antioxidant, helping to protect cells from the damage caused by free radicals. NIH fact sheet

    Source of protein · 1.1 g per 100 g, 15% of the energy from protein

    • Protein contributes to a growth in muscle mass.
    • Protein contributes to the maintenance of muscle mass.
    • Protein contributes to the maintenance of normal bones.

    Nutrients per 100 g of “Lemons, raw, without peel”, USDA FoodData Central.

Claims: EU Register of health claims (Regulation (EU) No 432/2012, © European Union, CC BY 4.0), shown only where the ingredient meets the claim's conditions (Regulation (EC) No 1924/2006). Nutrients: USDA FoodData Central (CC0). Facts: NIH Office of Dietary Supplements (public domain).

Cook safely

Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.

  • Boiling water and steam. Turn pan handles inward, away from the edge of the hob. Lift lids away from you, and pour hot water away from your body: steam burns too.
  • Sharp knives. Cut on a board that doesn't slip (a damp cloth under it helps), and curl the fingers of the hand that holds the food.

Method

  1. Squeeze a dozen lemons, add a pound of sugar and allow to stand in an earthen bowl over night.
  2. Do not on any account use tin or agate ware.
  3. Strain in the morning and add three pints of boiling water, and one pint of sherry.
  4. Shake or beat well and add with great care one pint of boiling milk, then strain.
  5. Chill thoroughly and serve, pouring over chopped ice.
  6. FRUIT PUNCH No.
  7. 1.
  8. Pare, eye and chop fine two pineapples;
  9. press out as much of the juice as possible, add two quarts of water, heat and simmer for twenty minutes, then strain, pressing hard.
  10. Dis- card the pulp.
  11. Boil together for ten minutes two pounds of sugar and two quarts of water, strain and cool.
  12. Add this to the pineapple juice and boiled water, then add one quart of syrup drained from canned strawberries, the strained juice of six oranges and four lemons.
  13. Measure and add sufficient cold water to bring the amount up to eight quarts.
  14. Serve in a punch bowl containing a large piece of ice.
  15. Drop in a cupful of quartered fresh strawberries and a cupful of chopped fresh pineapple.
  16. FRUIT PUNCH No.
  17. 2.
  18. Dissolve three cupfuls of sugar with a little water, add this to the juice of twelve lemons;
  19. cut up into small pieces a large can of pineapple chunks, also four oranges;
  20. add half pound of malaga grapes, a large bottle of maraschino cherries, one tumblerful of good whiskey, a wineglassful of orange bitters.
  21. When ready to serve, add three quart bottles of Apollinaris, and a large piece of ice.

Plating

Cookware for this recipe

  • Saucepan
  • Mixing bowl
  • Whisk
  • Chef's knife
  • Cutting board
  • Sieve
  • Colander