Apollinaris Lemonade

Ingredients

• one cup sugar
• half pint water
• grated rind of one lemon
• the juice of three lemons
• one pint cold Apollinaris water

Method

1. 1

   Dissolve sugar in water, add lemon rind, boil, cool, strain, and add lemon juice.

2. 2

   Serve with cold Apollinaris water and ice.

Nutrition per serving

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from How we cook in Tennessee .. (1906) by Jackson (Tenn.). First Baptist Church. The Silver Thimble Society., page 144. The excerpt below is the record exactly as published.

Apollinaris Lemonade. — Put one cup sugar, half pint water in saucepan over the fire, and when sugar is dissolved, add grated rind of one lemon. Let the mixture come to a boil, 250 HOW WE COOK IN TENNESSEE. cool and strain and add jnice three lemons. When ready to serve add one pint cold Apollinaris water. Put a block of ice to the lemon syrup and just before serving add the Apollinaris. It is delightful. — Mrs. John Gary. Claret Sangaree. — Two dozen oranges, two dozen lemons; grate the rind of half dozen oranges and lemons on one and one- half pounds sugar; let stand two hours, then squeeze the juice of the oranges and lemons on the sugar, add one quart water and strain, then add one quart claret. Before using add three or four pounds of ice and let it melt, instead of adding water; add more sugar if not sweet enough; add ice about two hours before serving. — Mrs. W. R. Theus. Roumanian Punch. — Juice of two dozen oranges, one dozen lemons, juice of two cans sliced pineapple, one bottle of mara- schino cherries, or a bottle of strawberry acid; add one gallon water to half the quantity, sweeten to taste, put a lump of ice m bucket, and just before serving add six bottles of seltzer water. When the punch bowl is to be replenished use the re- maining juice and seltzer water. — Mrs. J. A. Crook. A Maraschino Punch. — Boil together one quart of water and one pound of granulated sugar for five minutes. Add the grated rinds of two lemons and four oranges to the syrup. Boil five minutes longer, and then strain through a cloth. Add the strained juice of the lemons and oranges, one quart of cold water, two sliced Tangerine oranges, one sliced banana, one quarter of a pineapple sliced fine, and twenty or thirty Malaga grapes, cut in two and seeded, and a one quart bottle of Mara- schino cherries and their liquor. Pour this mixture over a block of ice in the punch bowl, and serve as soon as thoroughly chilled. — Miss Katherine Bray. Sherry Punch. — Half gallon water, two cups sugar, rind of three lemons boiled together. When cool add juice of six lemons, half pint sherry wine and quarter pound of crystalized cherries. Freeze. HOW WE COOK IN TENNESSEE. 251 GO TO THE Jackson Paint & Wall Paper COMPANY (Inc.) For Paints, Oils, Glass and Wall Paper. 123 E. College. GO TO W. J. LANIER FOR Staple and Fancy Groceries Feed Stuff and Produce 109 Poplar St. Pineapple Punch. — Cook one cupful of grated pineapple with one pint of water fifteen minutes; strain through cheesecloth, and add a syrup made by boiling one pint of sugar with one pint of water ten minutes. Add half a cupful of freshly made tea, the juice of three oranges and three lemons, and one cup of grape juice to impart a pale violet color to the beverage. Pour this mixture into a punch bowl over a large lump of ice. In serving, put a couple of fresh violets in each cup. — Miss Katherine Bray. Tea Punch. — Make a strong infusion of tea, pouring a quart of boiling water over a tablespoonful of Ceylon or English breakfast tea, and letting it stand until cold. Strain and add to the following mixture: The juice of three lemons

Cook this with the app: pantry check, scaling, and the assistant.