vegetarianvegangluten-freedairy-freenut-free
Grandmother's Lemonade
From The farm cook & rule book, 1923
Serves 6
The syrup may be bottled and kept for future use if one wishes.
Presented as published in 1923. 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
- 4 cupfuls sugar
- 1^ cupfuls lemon juice
- grated rind 3 lemons
- 6 cupfuls water
Method
Boil water, sugar and rind together 10 minutes.
Add the lemon juice while hot.
Cool and dilute with ice water, using 1 cupful of the lemon syrup to 3.5 cupfuls of water.
Add chopped ice.
Nutrition per serving
535Calories
0 gProtein
139 gCarbs
1 gFat
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from The farm cook & rule book (1923) by Nell Beaubien Nichols, page 4. The excerpt below is the record exactly as published.
Grandmother's Lemonade 4 cupfuls sugar 1^ cupfuls lemon juice grated rind 3 lemons 6 cupfuls water
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