Lemonade (2)
From The encyclopaedia of practical cookery, 1892
Serves 2
Presented as published in 1892. 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 The encyclopaedia of practical cookery (1892) by Theodore Francis Garrett, William A. Rawson, page 326. The excerpt below is the record exactly as published.
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
Cook this with the app: pantry check, scaling, and the assistant.