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Lime-water

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Ingredients 3 ingredients

  1. Milk
  2. Lime
  3. two quarts of hot water
Contains Milk Read from the ingredients, not verified. Check labels.

Possible health benefits

General information, not medical advice.

  1. Lime High in vitamin C

    High in vitamin C · 29 mg per 100 g, 36% 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

    Nutrients per 100 g of “Limes, raw”, 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

  1. Pour over a piece of fresh unslaked lime, about an inch square, two quarts of hot water.
  2. When it is slaked stir it thoroughly.
  3. Let it settle overnight.
  4. Bottle carefully all the liquid that can be poured off in a perfectly clear state.
  5. As water will only hold a certain amount of lime in solution, the addition of more lime will not add to its strength.
  6. Lime-water (an alkali) is generally added to milk for the purpose of neutralizing the effects of an acid stomach.
  7. From a teaspoonful to a table -spoonful of limewater to a half-pint of milk is usually prescribed.

Plating

Cookware for this recipe

  • Wooden spoon