Estimated Nutrition (whole recipe, rough)
Counts 4 of 6 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 4 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Banana | 1 medium (118g) | 105 |
| Grape | 1/2 cup (76g) | 62 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Fruit | not in our table | 0 |
| Water | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- one-half pound white sugar
- one pound of sugar to each dozen fruit
- one pint of hot water to each pound of sugar
- one banana finely diced
- one grape fruit
- five per- sons
- five dozen lemons
- one doze
- eight gallons
Directions
Canned pineapple, sliced or gated and drain well ; set on ice and prepare one banana finely diced ; the pulp of one grape fruit and one-half pound white sugar and water syrup. Serve in glasses topping each with a cherry. If pineapple is sliced shred it before adding the other fruits. — I. W. Bayles, \Yilliams, Ariz.
Lemonade to serve through the evening for seventy-five per- sons. Five dozen lemons, one doze.n oranges, one pound of sugar to each dozen fruit, one pint of hot water to each pound of sugar. After this is dissolved and cold, add the fruit juices, and cold water to taste. Makes about eight gallons. — L. T. Stansell, Manistee, Mich.