Effervescing Lemonade
From The Edwardsville cook book, 1906
Presented as published in 1906. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from The Edwardsville cook book (1906), page 61. The excerpt below is the record exactly as published.
the expressed juice of a large lemon add a lump or two of sugar previously lightly rubbed on the rind. Pour on it half a pint of cold or iced water. To cause it to effervesce put it into a large tumbler and add half a teaspoon of bicar- bonoate of soda
Cook this with the app: pantry check, scaling, and the assistant.