Lemonade (8)

Ingredients

• six Lemons
• two oranges
• lqt. of boiling water
• fib. of loaf sugar
• 1 teacupful of calf’s-foot jelly

Method

1. 1

   Cut rinds of lemons and oranges, steep in boiling water for 4 hours.

2. 2

   Add juice, sugar, simmer for an hour, add boiling water and jelly, strain through a jelly-bag.

Nutrition per serving

Estimated from matched ingredients across 4 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 boiling water, cover the jug, and let it stand until cold. This makes an excellent summer beverage, very cheap, but not equal, perhaps, to that made of Lemon-juice. (2) Grate the yellow peel of half a Lemon into a bowl ; add 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. Strain through a flannel bag, let it cool, and keep it on ice till served. (3) Put l|lb. of loaf sugar in a stewpan with f pint of water, and let it boil till the sugar is well dissolved ; skim, and leave to cool. When half cold, mix in luz. of citric acid and 20 drops of essence of Lemons, stir well together, and bottle till wanted for use. (4) Steep the thin yellow rinds of seven Lemons in 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 in each, and at once cork them down tightly. Keep in a cool place till wanted for use. (7) Rub Jib. of loaf sugar on the rind of a large Lemon, and pound it in a mortar ; put the sugar into a jar that will just contain it, and strain the juice of the Lemon over it. This preparation will keep for some considerable time. When wanted for drinking, dissolve 1 table-spoonful of it in a tumbler of cold water. A small quantity of citric acid added when taken will be found an improvement. (8) Cut off the thin rinds of six Lemons, put them in a bowl, pour over lqt. of boiling water, and leave for fully four hours; add the juice of the Lemons, together with fib. of loaf sugar, turn all into a saucepan, and simmer for an hour, skimming frequently. Add another quart of boiling water, mix in 1 teacupful of calf’s-foot jelly

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