Lemonade

Ingredients

• pulp of, say, three lemons
• a small piece of peel
• Add white sugar to taste
• about thirty drops of dilute sulphuric acid

Method

1. 1

   Pour boiling water over the lemon pulp and peel.

2. 2

   Add sugar to taste, let it cool, then strain.

3. 3

   Optionally, add dilute sulphuric acid for improved flavor.

As published

This recipe was extracted from Common-sense papers on cookery (1880) by A. G. Payne, page 63. The excerpt below is the record exactly as published.

lemonade ; but how rare is it that we meet with lemonade that is really nice ! Of course tastes differ, but I cannot understand how some people can drink the ordinary bottled lemonade. It is, as a rule, so very sweet that it is absolutely sickly, and at the same time in such a state of effervescence that only peculiarly constituted throats can drink it at a draught. Plain home-made lemonade can be made very cheaply, when lemons are not too dear. The Cooling Drinks. IS7 great secret is to use boiling water, and pour it on the pulp of, say, three lemons, with a small piece of peel, but not too much, as it will render the lemonade bitter. Add white sugar to taste ; of course, children like it sweeter than others. Let it get cold, and then strain it. Care should be taken that all the pips are removed from the pulp before the boiling water is added. A great improvement to this kind of lemonade is the addition of a little dilute sulphuric acid, about thirty drops to a quart. Thirty drops of dilute sulphuric acid

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