Squeeze the juice from one-half lemon into five tea-spoon-
fuls of powdered sugar ; mix in a goblet, and fill with broken
ice and water. Have a tin shaker to fit the glass, and shake
thoroughly; then add a slice of pine-apple with a table-
spoonful of the juice, a table-spoonful of fresh strawberries✪ Lemonade;
or other fruit that is in season may be used, if preferred.
Delicious. Mr. Erastus Lambdon.
LEMONADE POWDER.
Take one pound of white sugar, one ounce of tartaric acid,
and half an ounce of essence of lemon✪ Lemonade Powder; mix well, and dry
thoroughly. When you desire to use it, add one table-
spoonful of this to a glass of water. Household.
21
322
The New Kentucky Some Cook Book.
PLAIN LEMONADE.
Cut into very thin slices three lemons, put them into a bowl,
add one-half pound of sugar, and bruise well together ; then
add one gallon of water✪ Plain Lemonade, and stir well. Soyers.
LEMON SIRUP.
Take one dozen lemons, and having pressed out their
juice, separate the pulp from the skin. Boil the pulp a
few moments in a pint of water, add this to the juice previ-
ously extracted, and strain. Add one pound of sugar✪ Lemon Sirup to
each pint of the fluid, and boil it for ten minutes; bottle,
and seal. It keeps well; and one table-spoonful in a goblet
of water makes an excellent drink. Household.
CREAM NECTAR.
Dissolve two pounds of sugar and two ounces of tartaric
acid in three pints of water, and boil five minutes; when
cool, beat the whites of three eggs to a stiff froth, stir in one-
half tea-cupful of corn starch and the juice of three lemons.
Add one tea-spoonful of essence of strawberry, pine-apple,
or any other flavoring extract✪ Cream Nectar. Bottle, and seal securely.
Keep in a cool, dark place. Put two table-spoonfuls into a
tumbler half full of cold water, add a pinch of soda, stir it
well, and it will effervesce like Champagne or sparkling
Catawba. Household.
SODA-WATER.
Boil two pounds of white sugar and the whites of one and
a half egg well beaten with two tea-spoonfuls of flour (add
two drachms of pulverized gum arabic, if convenient) in
two pints of soft wTater five minutes. Stir well while boil-
ing, and set it off to cool. When cool, stir thoroughly into
the sirup two and one-half ounces of super-carbonate of soda,
and flavor wTith any extract desired. Keep this in a bottle
by itself. Then dissolve two and one-half ounces of tartaric
Th✪ Soda-Watere New Kentucky Heme Cook Cook.
323
(or citric) acid in one quart of water, and put into another
bottle. This is the fountain. To mix, take a glass half full
of ice- water, and pour from both bottles a large spoonful of
the mixture into it.
RASPBERRY AND STRAWBERRY SIRUP.
Squeeze the juice from nice ripe berries, strain it, and
put it into a preserving-kettle, with a pound of granulated
sugar to each quart of juice; boil it a moment, skim, and
let it cool. Put it into small bottles, putting into each a
wine-glassful of brandy✪ Raspberry and Strawberry Sirup, and filling them quite full with the
sirup. Frozen, it makes a delicate ice, or a fine beverage
mixed with ice-water.
SODA-WATER SIRUPS.
Fruit Acid. — Citric acid, four ounces; water, eight
ounces. Dissolve.
Simple Sirup. — Sugar, four pounds; water, two pints;
egg sirup, half an ounce. Mix thoroughly.
Egg Sirup. — Whites of twelve eggs, in which dissolve
a pound of sugar. This produces the foam when the soda
is drawn.
Ginger Sirup. — Tincture of ginger, one ounce; simple
sirup, two pints. Mix.
Page 164 · 8 recipe records on this page
Presented as published in 1884. 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
Squeeze the juice from one-half lemon into five tea-spoonfuls of powdered sugar ; mix in a goblet, and fill with broken ice and water. Have a tin shaker to fit the glass, and shake thoroughly; then add a slice of pine-apple with a tablespoonful of the juice, a table-spoonful of fresh strawberries; or other fruit that is in season may be used, if preferred. Delicious. Mr. Erastus Lambdon.
LEMONADE POWDER.
Take one pound of white sugar, one ounce of tartaric acid, and half an ounce of essence of lemon; mix well, and dry thoroughly. When you desire to use it, add one tablespoonful of this to a glass of water. Household.
The New Kentucky Home Cook Book.
PLAIN LEMONADE.
Cut into very thin slices three lemons, put them into a bowl, add one-half pound of sugar, and bruise well together ; then add one gallon of water, and stir well. Soyers.
LEMON SIRUP.
Take one dozen lemons, and having pressed out their juice, separate the pulp from the skin. Boil the pulp a few moments in a pint of water, add this to the juice previously extracted, and strain. Add one pound of sugar to each pint of the fluid, and boil it for ten minutes; bottle, and seal. It keeps well; and one table-spoonful in a goblet of water makes an excellent drink. Household.
CREAM NECTAR.
Dissolve two pounds of sugar and two ounces of tartaric acid in three pints of water, and boil five minutes; when cool, beat the whites of three eggs to a stiff froth, stir in onehalf tea-cupful of corn starch and the juice of three lemons. Add one tea-spoonful of essence of strawberry, pine-apple, or any other flavoring extract. Bottle, and seal securely. Keep in a cool, dark place. Put two table-spoonfuls into a tumbler half full of cold water, add a pinch of soda, stir it well, and it will effervesce like Champagne or sparkling Catawba. Household.
SODA-WATER. Boil two pounds of white sugar and the whites of one and a half egg well beaten with two tea-spoonfuls of flour (add two drachms of pulverized gum arabic, if convenient) in two pints of soft water five minutes. Stir well while boiling, and set it off to cool. When cool, stir thoroughly into the sirup two and one-half ounces of super-carbonate of soda, and flavor with any extract desired. Keep this in a bottle by itself. Then dissolve two and one-half ounces of tartaric
The New Kentucky Home Cook Book.
(or citric) acid in one quart of water, and put into another bottle. This is the fountain. To mix, take a glass half full of ice- water, and pour from both bottles a large spoonful of the mixture into it.
RASPBERRY AND STRAWBERRY SIRUP.
Squeeze the juice from nice ripe berries, strain it, and put it into a preserving-kettle, with a pound of granulated sugar to each quart of juice; boil it a moment, skim, and let it cool. Put it into small bottles, putting into each a wine-glassful of brandy, and filling them quite full with the sirup. Frozen, it makes a delicate ice, or a fine beverage mixed with ice-water.
SODA-WATER SIRUPS.
Fruit Acid. — Citric acid, four ounces; water, eight ounces. Dissolve.
Simple Sirup. — Sugar, four pounds; water, two pints; egg sirup, half an ounce. Mix thoroughly.
Egg Sirup. — Whites of twelve eggs, in which dissolve a pound of sugar. This produces the foam when the soda is drawn.
Ginger Sirup. — Tincture of ginger, one ounce; simple sirup, two pints. Mix.
Records on this page
Lemon PunchLemonadeLemonade PowderPlain LemonadeLemon SirupCream NectarSoda-WaterRaspberry and Strawberry Sirup