Lemon Wine. — Put the thin rind of five
lemons into a tub. Pour over them a syrup
made by boiling four quarts of water with four-
pounds of sugar for thirty minutes. A\Tien
quite cold, add the strained juice of ten lemons.
Place a toast covered with j-cast on the top, and
let the liquid stand for a day or two, imtil fer-
mentation begins, then take out the rind, put
the liquor into a cask, and keep it filled up
to the top until it has ceased working, when
it must be bunged down closely. In tlu-ee
months it will be ready for bottling. If pre-
ferred, the peel of the lemon can be omitted.
This wine should be made at the beginning of
the year, when lemons are cheapest and best.
Probable cost, 2s. 6d. Sufficient for a gallon
and a half of wine.
Lemon Wine, Quickly Made.— Boil
a quart of water with a pound of loaf sugar
until the sugar is dissolved, then add half an
ounce of citric acid. AVhen the liquid is cool,
stir in with a silver spoon twelve drops of
essence of lemon and eight drops of spu'its of
wine. Colour with a little saftron. Time, an
Iiour to prepare. Probable cost, lOd. Suffi-
cient for thi'ee pints of wine.
Lemonade. — Boil a quart of water with
three-quarters of a pound of loaf sugar, and
pour the syrup over the lind of six lemons.
Let them soak for two or three hours. Add
the strained juice of the lemons and two quarts
of water✪ Lemonade. Pass the whole through a jelly-bag,
and serve in glass jugs. Probable cost, lOd.
Sufficient for seven pints of lemonade.
Lemonade, Acidulated (s-e Acidulated
Lemonade) .
Lemonade, Economical. — Slice four
fresh lemons, and be careful to remove the pips
and the thick white skin. Put them, with the
25
rind, into a jug, add a quarter of a pound of loaf
sugar, and pour upon them a quart of boiling
water✪ Lemonade, Economical. Cover closely, and when the lemonade
is cold, it is ready for use. Probable cost, 6d.
Sufficient for three pints of lemonade. Or,
prepare two lemons as above, and put them into
a jug with six ounces of moist sugar and an
oimce of cream of tartar. Pour two quarts of
boiling water upon them, and let the liquid
stand until cold. Tinie, two hours to infuse.
Probable cost, 5d. Sufficient for five pints of
lemonade.
Lemonade, Effervescing.— Boil two
pounds of loaf sugar in a pint of strained lemon-
juice until the sugar is dissolved. Pour the
sjTup out, and when it is cold put it into
bottles, and cork closely. When wanted for
use, put a table-spoonful into a tumbler three-
parts full of cold water. Stir in briskly
twenty grains of carbonate of soda, and drink
during effervescence. Probable cost, 2s. 6d.
Sufficient for a little more than a quart of
sjTup.
Lemonade for Invalids.— Squeeze the
juice out of a fine lemon. Strain it, put it
with a quarter of the rind and three or four
lumps of loaf sugar into a jug, and pour over
it a pint of boiling water. Cover closely, and
let the lemonade stand for two hoxirs. At the end
of that time strain, and it wUl be ready for use.
Lemonade for invalids should be made with
boiling water, as the unhealthy properties of the
lemon are thus destroyed. A small quantity
only of sugar should be put in, imless a desire
to the contrary is expressed, as the acidity will
most Hkely be agreeable. Probable cost, 2d.
Sufficient for a pint of lemonade.
Lemonade for Invalids (anoth^erway).
— See Invalid's Lemonade. ✪ Lemonade, Effervescing
Page 839 · 6 recipe records on this page
Presented as published in 1892. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
Lemon Wine. — Put the thin rind of five lemons into a tub. Pour over them a syrup made by boiling four quarts of water with fourpounds of sugar for thirty minutes. When quite cold, add the strained juice of ten lemons. Place a toast covered with yeast on the top, and let the liquid stand for a day or two, until fermentation begins, then take out the rind, put the liquor into a cask, and keep it filled up to the top until it has ceased working, when it must be bunged down closely. In three months it will be ready for bottling. If preferred, the peel of the lemon can be omitted. This wine should be made at the beginning of the year, when lemons are cheapest and best. Probable cost, 2s. 6d. Sufficient for a gallon and a half of wine.
Lemon Wine, Quickly Made.— Boil
a quart of water with a pound of loaf sugar until the sugar is dissolved, then add half an ounce of citric acid. When the liquid is cool, stir in with a silver spoon twelve drops of essence of lemon and eight drops of spirits of wine. Colour with a little saffron. Time, an Iiour to prepare. Probable cost, lOd. Sufficient for three pints of wine.
Lemonade. — Boil a quart of water with three-quarters of a pound of loaf sugar, and pour the syrup over the lind of six lemons. Let them soak for two or three hours. Add the strained juice of the lemons and two quarts of water. Pass the whole through a jelly-bag, and serve in glass jugs. Probable cost, lOd. Sufficient for seven pints of lemonade.
Lemonade, Acidulated (See Acidulated Lemonade) .
Lemonade, Economical. — Slice four fresh lemons, and be careful to remove the pips and the thick white skin. Put them, with the
rind, into a jug, add a quarter of a pound of loaf sugar, and pour upon them a quart of boiling water. Cover closely, and when the lemonade is cold, it is ready for use. Probable cost, 6d. Sufficient for three pints of lemonade. Or, prepare two lemons as above, and put them into a jug with six ounces of moist sugar and an ounce of cream of tartar. Pour two quarts of boiling water upon them, and let the liquid stand until cold. Time, two hours to infuse. Probable cost, 5d. Sufficient for five pints of lemonade.
Lemonade, Effervescing.— Boil two
pounds of loaf sugar in a pint of strained lemon juice until the sugar is dissolved. Pour the sjTup out, and when it is cold put it into bottles, and cork closely. When wanted for use, put a tablespoonful into a tumbler threeparts full of cold water. Stir in briskly twenty grains of carbonate of soda, and drink during effervescence. Probable cost, 2s. 6d. Sufficient for a little more than a quart of sjTup.
Lemonade for Invalids.— Squeeze the
juice out of a fine lemon. Strain it, put it with a quarter of the rind and three or four lumps of loaf sugar into a jug, and pour over it a pint of boiling water. Cover closely, and let the lemonade stand for two hours. At the end of that time strain, and it will be ready for use. Lemonade for invalids should be made with boiling water, as the unhealthy properties of the lemon are thus destroyed. A small quantity only of sugar should be put in, unless a desire to the contrary is expressed, as the acidity will most likely be agreeable. Probable cost, 2d. Sufficient for a pint of lemonade.
Lemonade for Invalids (another way). — See Invalid's Lemonade.
Records on this page
LemonadeLemon WineLemonade, EconomicalLemonade, EffervescingLemonade for InvalidsLemonade, Nourishing