Homemade Lemonade
From Practical home cookery, 1906
Dilute sulphuric acid should only be added with a doctor's order.
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 Practical home cookery (1906) by A. G. Payne, page 62. The excerpt below is the record exactly as published.
home-made lemonade can be made very cheaply, when lemons are not too dear. The great secret is to use 120 PRACTICAL HOME COOKERY. boiling water, and pour it on the pulp of, say, three lemons, with a small piece of peel, but not too much, as it will render the lemonade bitter. Add white sugar to taste ; of course, children hke it sweeter than others. Let it get cold, and then strain it. Care should be taken that all the pips are removed from the pulp before the boiUng water is added. A great improve- ment to tliis kind of lemonade is the addition of a little dilute sulphuric acid, about thirty drops to a quart. Tliirty drops of dilute sulphuric acid
Read the full page as publishedCollapse the page
Cook this with the app: pantry check, scaling, and the assistant.