Lemonade

Ingredients

• 4 lemons
• 1 quart of boiling water
• Loaf sugar to taste

Method

1. 1

   Rub some lumps of sugar on the lemons, to get the oil or essence of lemon.

2. 2

   Put them into a large jug, squeeze the juice of the lemons over them.

3. 3

   Pour the water over it, and let it stand for half an hour.

4. 4

   If not sweet enough, add more sugar.

5. 5

   Strain, and use when cold.

As published

This recipe was extracted from Dainty dinners and dishes for Jewish families (1907) by May Henry, Kate Halford, page 95. The excerpt below is the record exactly as published.

lemonade. 1 spray of borage. Kind of a cucumber. 2 lbs. loaf sugar. i lb. ice. Put the sugar in a punch bowl, with the borage and cucumber rind, pour in the claret, and add the sherry and brandy. Put the crushed ice in the bowl an hour before serving, and the lemonade immediately before. If borage cannot be procured, use the rind of a lemon, and soda-water instead of lemonade. MULLED 1 bottle claret. 1 pint water. 1 2 cloves. CLARET. 12 allspice. A little whole cinnamon. Kind of 1 lemon. ^ lb. lump sugar. Simmer the spices, sugar, and the thinly cut lemon rind in the water, and when boiling, strain it into another saucepan over the claret. Warm up, but do not boil, and serve at once. 174 DAINTY DINNERS AND DISHES KING CUP. Juice of 2 lemons, and thinly pared rind. 2 oz. white sugar. Ice. A large piece of whole ginger. H pints boiling water. 3 glasses of sherry. Pour the boiling water over the lemon juice and thinly pared rinds, the ginger, and the sugar. Let it stand till cold, and then strain it. Add the sherry and some lumps of clear ice. LEMONADE. 4 lemons. | 1 quart of boiling water. Loaf sugar to taste

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