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
- 2 pounds white sugar
- one-half gallon ice water
- six bottles claret
- 9 oranges
- 4 lemons cut in slices
Directions
Six bottles claret, 9 oranges,
4 lemons cut in slices, 2 pounds white sugar,
One-half gallon ice water.
Wash ripe fruit (strawberries, currants, pine-apples, cherries or raspberries) and pass first through a coarse sieve and then through a cloth; to every quart juice add a quart water, sweeten to taste by mixing thoroughly with powdered sugar, bottle and surround with ice, serve in wine-glasses. Pine- apples must be grated before straining. Grapes, especially the Catawba and Scuppernong, are excellent for this purpose, and even the wild-fox grape may be used. They must be mashed and the juice washed out with water.