Lemonade

Ingredients

• Juice of 6 Lemons
• Rind of 4 Lemons
• 6ozs. lump Sugar
• 40ZS. Pearl Barley
• 4qts. quite boiling Water

Method

1. 1

   Leave till cold, then strain.

As published

This recipe was extracted from The King's College Hospital book of cooking recipes (1907) by King's College Hospital, page 88. The excerpt below is the record exactly as published.

Lemonade. 2pts. Water. 6ozs. Sugar. Rind of i Lemon. Juice of 2 Lemons. i dessert-spoonful of Robinson’s Patent Barley. Mix smoothly, and stir on the fire till it boils. Then skim well and strain. Miss H. Clements. Champagne Cup. 3 bottles of Champagne. 1 Lemon (juice). 2 wineglassfuls of Brandy. 6 wineglassfuls of Sherry. ^pt. of Curagoa. 4 bottles of Soda Water. Mix all the ingredients, with sugar to taste, except the soda-water, which must be put in the last few minutes. To be well iced. Mrs. Colegrave. Cherry Brandy. Take freshly gathered Morelia cherries, cut off about half the stalk, put the fruit into wide necked bottles, cover with brandy and cork tnem well. Store them away in a dry place for 12 months. Then pour off the cherry brandy and re-cover the fruit with syrup for about three weeks, after which time the fruit will be ready for dessert. Sometimes the cherries will bear a second covering of brandy before filling the bottles with syrup. To every 3pts. of cherry brandy add ipt. of syrup and ipt. of pure brandy. Bottle for use, and cork it well. 250 Mr. NArr'ER. KING’S COLLEGE HOSPITAL TO SOUTH LONDON. Cider Cup. With a bottle of cider or Rhenish wine mix a pint of sherry and a glassful of brandy, and the juice and rind of one lemon; add a sprig of balm and another of burrage. Sugar to taste. Mrs. Coi.egrave. Claret Cup. 3 bottles of Claret (light). 3 bottles of Soda Water. 1 Lemon (juice and rind). 2 Oranges (juice). A few slices of Cucumber. A sprig of Balm and Burrage. Sugar to taste. Mix the whole before adding the soda water. A lump of ice will greatly improve it. Mrs. Coi.egrave. Curacjoa. 2 scruples each of Oil of Cloves, Cinnamon, and Nut- meg. i drachm of Oil of Bitter Almonds. 1 gill of Spirits of Wine. 2 scruples of Mace. i gallon of old Rum. 5 gallon of Water. 4lbs. of white pounded Sugar. Mix, put into a jar and shake it well every morning for a week; then bottle axrd cork well. Mrs. Barnard. Damson Gin. Put into a half gallon stone jar 3 breakfastcupfuls of sound ripe damsons, 6ozs. sugar candy; fill up the jar with unsweetened gin, cork down -tight, and bottle it at the end of one year. Miss Emma Durham. 25i IN AID OF THE FUND FOR THE REMOVAL OF Elder Flower Wine. To every gallon of water add 3lbs. of sugar, ilb. of raisins, chopped, and the juice of a lemon. To every io gallons add half a peck of elderflowers and a tablespoonful of yeast. Put all into a barrel and fill it with cold water. Stir it every day, and when it has done fermenting, bung it, and let it stand six months; then bottle it. If the wine is to be kept more than twelve months, it will require brandv. Mrs. Douglas Smith. Fruit Aeid (To be used instead of Raspberry Vinegar.) Dissolve 5ozs. of tartaric acid in 2qts. of water. Pour it upon I2lbs. of fruit in a large bowl; let it stand for 24 hours. Strain it from the fruit with- out pressing. To every pint of liquor add i^lbs. of pounded sugar, and stir till quite dissolved. Bottle it for use, allowing it to stand a few days before corking. This quantity makes 8 quarts. It makes very good sauce for puddings. Raspberries and cur- rants are the best fruit to use. Mrs. Douglas Smith. Ginger Beer. 4lbs. loaf Sugar. 30ZS. Ginger Lump. 30ZS. Cream of Tartar. 4 Lemons, peeled very thin. Crush ginger, and pour 4 gallons of boiling water over all. Stir often, and when lukewarm add the white of an egg and 2 tablespoonfuls of fresh yeast. Let it stand for 24 hours; then bottle in stone bottles. The white of egg and yeast must first be mixed together. The following quantities will fill 15 large bottles. 2^ gallons Water. 2ozs. Cream of Tartar. 20zs. Ginger. 2pbs. Sugar. 2^ Lemons. Miss H. Clements. 252 KING’S COLLEGE HOSPITAL TO SOUTH LONDON Ginger Wine. 5 gallons of Water. ioMbs. of loaf Sugar. Mix together, with the whites of 6 eggs well beaten; boil together and keep it well skimmed; add £lb. of ginger bruised, boil £ of an hour; when cool strain off ; put in a slice of toast dipped in new yeast; let it stand two days, then add the rind and juice of 12 lemons, with 1 lb. of sugar, to the wine when done working; take out the toast and add iqt. of brandy. Put into bottles and cork well. Mrs. Barnard. Dissolve. Imperial Drink. ioz. Acid Potassium Tartare. ioz. Tartaric Acid. 12 minims Oil of Lemon. 1 lb. refined Sugar. 1 gallon boiling Water. King's College Hospital. Lemonade. Juice of 6 Lemons. Rind of 4 Lemons. 6ozs. lump Sugar. 40ZS. Pearl Barley. 4qts. quite boiling Water

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