Lemonade (10)

Ingredients

• six Lemons
• lqt. of boiling water
• fib. of loaf sugar

Method

1. 1

   Grate lemon peels, pour boiling water over, let stand for 2-2.5 hours.

2. 2

   Add strained lemon juice, sweeten with clarified sugar, strain through a jelly-bag.

Nutrition per serving

Estimated from matched ingredients across 3 servings.

As published

This recipe was extracted from The encyclopaedia of practical cookery (1892) by Theodore Francis Garrett, William A. Rawson, page 326. The excerpt below is the record exactly as published.

lqt. of boiling water, cover the jug, and let it stand until cold. This makes an excellent summer beverage, very cheap, but not equal, perhaps, to that made of Lemon-juice. (2) Grate the yellow peel of half a Lemon into a bowl ; add fib. of loaf sugar, pour over it the strained juice of a Lemon and a half, and let it stand for two hours, then add 1 wineglassful of sherry and immediately lqt. of boiling milk. Strain through a flannel bag, let it cool, and keep it on ice till served. (3) Put l|lb. of loaf sugar in a stewpan with f pint of water, and let it boil till the sugar is well dissolved ; skim, and leave to cool. When half cold, mix in luz. of citric acid and 20 drops of essence of Lemons, stir well together, and bottle till wanted for use. (4) Steep the thin yellow rinds of seven Lemons in lqt. of water for two hours, then add the juice of the Lemons, fib. of sugar, and 1 pint of white wine. Put 1 pint of fresh milk in a saucepan over the fire, and add it, boiling, to the lemonade. Let it stand for one hour, then strain it through a jelly-bag till clear. It is then ready for use. (5) Put the thin peel of two oranges and six lemons

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