Lemonade
From The royal cookery book (le livre de cuisine) (1868).
A historical recipe
The royal cookery book (le livre de cuisine), by Jules Gouffé and Alphonse Gouffé (1868).
France
Known as a French recipe, with similar versions prepared across other nations.
From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.
Ingredients 2 ingredients
Possible health benefits
General information, not medical advice.
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Syrup
Source of iron · 3.6 mg per 100 g, 26% of the reference intake per 100 g
- Iron contributes to normal cognitive function.
- Iron contributes to normal energy-yielding metabolism.
- Iron contributes to normal formation of red blood cells and haemoglobin.
4 more authorised claims
- Iron contributes to normal oxygen transport in the body.
- Iron contributes to the normal function of the immune system.
- Iron contributes to the reduction of tiredness and fatigue.
- Iron has a role in the process of cell division.
Iron is a mineral that the body needs for growth and development. Your body uses iron to make hemoglobin, a protein in red blood cells that carries oxygen from the lungs to all parts of the body, and myoglobin, a protein that provides oxygen to muscles. NIH fact sheet
Nutrients per 100 g of “Syrup, Cane”, 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).
Method
Chef Wood
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- Steep the peel of 6 lemons in 1 quart of syrup at 35°;
- Press out the juice of the lemons;
- add 2 quarts of water, and filter the whole through a jelly-bag with some paper ;
- Strain the syrup through a silk sieve ;
- mix it with the filtered juice, and pour the Lemonade into glass jugs.
Plating
Cookware for this recipe
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Vegetable peeler
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Sieve