Hot Lemonade
From Temperance cook book, 1887
Serves 1
Presented as published in 1887. 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 Temperance cook book (1887) by Mary G. Smith, page 142. The excerpt below is the record exactly as published.
Juice of half a lemon, one teaspoonful white sugar, one goblet water. Grate in a little rind if desired. HOT LEMONADE Is made the same way, only using hot water. Is good for colds and biliousness 238 HYGIENE. ORANGE WHEY. The juice of one orange to one pint sweet milk. Heat slowly, until curds form, strain and cool. Good drink after confinement. EGG LEMONADE. White of one egg, one tablespoonful pulverized sugar, juice of one lemon, one goblet of water
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