Lemonade (6)

Ingredients

• 41b. of loaf sugar
• lqt. of water
• 4oz. of tartaric acid
• 2 drachms of acetic acid
• 30 grains of bicarbonate of soda

Method

1. 1

   Dissolve sugar in water, mix with tartaric and acetic acids, boil, cool, and flavor with essence of lemons.

2. 2

   Bottle with water and bicarbonate of soda, cork tightly, and keep cool.

Nutrition per serving

Estimated from matched ingredients across 10 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 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 into a basin, pour over lqt. of boiling water, and let them steep for four or five hours. Prepare a syrup by boiling ljlb. of sugar in 3 pints of milk, skim well, mix up with the other liquor, add the juice of six oranges and twelve Lemons, stir well for a few minutes, strain the liquor through a flannel bag, ice it, and serve in glasses. (6) Put 41b. of loaf sugar in a saucepan with lqt. of water and stir it until dissolved, then mix with it 4oz. of tartaric acid, 2 drachms of acetic acid, and boil. Let the mixture get cold, then flavour with essence of Lemons. Procure some pint bottles, pour into each a little more than J pint of the lemonade, fill the bottles with water, put 30 grains of bicarbonate of soda

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