Lemon Squash

Ingredients

• eight good lemons
• a tablespoonful of caster sugar
• a pint of water
• 1oz. of citric acid

Method

1. 1

   Halve eight good lemons, strain off their juice, sweetening with a tablespoonful of caster sugar to each lemon.

2. 2

   Put this into a clean pan, let it simmer gently in a pint of water till the sugar is dissolved, then cool.

3. 3

   Beat up the white and shell of an egg, stir it into the mixture, and boil for a minute or two.

4. 4

   Strain through a jelly bag.

5. 5

   When cold, add 0.5oz. of citric acid, bottle, and cork closely.

6. 6

   For use, mix a wineglassful of this with iced soda water.

As published

This recipe was extracted from The "Queen" cookery books: Ices (1902) by S. Beaty-Pownall, page 63. The excerpt below is the record exactly as published.

Lemon Squash. — Halve eight good lemons, or ten nice fresh hmes, and strain off their juice, sweetening this with a tablespoonful of caster sugar to each lemon or hme (a little of this sugar may be used as loaf sugar, on which the yellow part of the rind of two or three of the lemons should be rubbed off) ; put this into a delicately clean pan, let it aU simmer gently in a pint of water till the sugar is perfectly dissolved, then let it cool a little ; now beat up the white and shell of an dgg, stir it into the mixture, and continue stirring till it boils up ; allow it to boil for a minute or two, then strain it very gently through a jelly bag. When cold add \oz. of citric acid

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