Estimated Nutrition (whole recipe, rough)
Counts 3 of 4 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 3 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Orange | 1 medium (131g) | 62 |
| 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 pound of berries
- one quart of water
- one pound of powdered sugar
- one lemon sliced
- one orange
Directions
Crush one pound of berries. Add to them one quart of water, one lemon sliced and the juice of one orange. Let these ingredients stand in an earthen bowl for three or four hours. Then strain, squeezing all juice out of the fruit. Dissolve one pound of powdered sugar in it, strain again, and put on ice until ready to serve.
From the following menus given some idea can be formed as to the order in which ele- mentary meals should be served. The highest object to be attained in the preparation of a single meal or for an entire day or week is a per- fectly balanced bill of fare ; that is, to serve such foods as will furnish to the body all the elements of nutrition in the right proportions.
These menus are made up to meet the re- quirements of a normal body. When the digestive, secretive or excretive organs are abnormal or disordered, special selections and combinations of food are required to counter- act these conditions.