Estimated Nutrition (whole recipe, rough)
Counts 2 of 3 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 2 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| 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 quart of berries
- two pounds of powdered sugar
- a pound of powdered sugar
- twelve lemons
- three quarts of ice water
Directions
Pare the yellow rind very thinly from twelve lemons, squeeze the juice over it in an earthen bowl, and let it stand over night if possible. Pare and slice thinly a very ripe pineapple, and let it lay over night in half a pound of powdered sugar. Crush one quart of berries, and let them lay over night in half a pound of powdered sugar. If all these ingredients cannot be prepared the day before they are used, they must be done very early in the morning, because the juices of the fmit need to be incorporated with the sugar at least twelve hours before the bev- erage is used. After all the ingredients have been properly prepared, as above, strain off the juice, carefully pressing all of it out of the fruit ; mix it with two pounds of powdered sugar and three quarts of ice water, and stir it until all the sugar is dissolved. Then strain it again through a muslin or bolting-cloth sieve and put it on the ice or in a very cool place until it is wanted for use.