Fruit Lemonade

Ingredients

• The juice of 1 Lemon
• 1 oz. Castor Sugar
• 2 ozs. of any ripe Fruit, such as raspberries, strawberries, etc.
• l/2 pint cold Water

Method

1. 1

   Mix these well and strain into a large tumbler, add a small piece of ice and serve.

2. 2

   This is a refreshing beverage during the hot weather.

As published

This recipe was extracted from Gas cookery (1885) by Helen Edden, page 55. The excerpt below is the record exactly as published.

1 oz. Castor Sugar, 1 Egg, grated Lemon Rind. Method. — Put the milk on to boil ; mix the corn- flour with some water to a paste, and pour into the boiling milk, stirring it for two or three minutes. Then add the sugar and peel, and beat in the egg. Pour into a buttered dish and bake for a quarter of an hour. Cornflour Soufflee. Ingredients. — 1 oz. Cornflour, 1 oz. Castor Sugar, ^ pint Milk, Essence of Vanilla, 2 Eggs. METHOD. — Prepare the cornflour as in the previous recipe, but only beat in the yolks of eggs. Whip up the whites very stiffly, and add lightly to the mixture just before pouring it into the buttered pie dish. Bake in a hot oven for a quarter of an hour, placing it under the browning shelf to rise and brown. 164 INVALID COOKERY. jBqq Cream. Ingredients. — Yolks and whites of two Eggs, 1 oz. of Castor Sugar, juice and grated rind of half a Lemon or Orange. Method. — Put the yolks of eggs, castor sugar, and rind and juice of lemon in a gallipot, and put the gallipot in a saucepan of boiling water. Cook gently, stirring all the time, and when it begins to thicken,, stir in the whites of the eggs whipped to a strong froth, and mix them well in. Then set it to cool, and serve in small glasses. jfrmt Xemona&e. Ingredients. — The juice of 1 Lemon, 1 oz. Castor Sugar,. 2 ozs. of any ripe Fruit, such as raspberries, strawberries, etc.,, rubbed through a hair sieve, l/2 pint cold Water

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