Lemonade
From The new Kentucky home cook book, 1884
Serves 2
Mr. Erastus Lambdon
Presented as published in 1884. 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 new Kentucky home cook book (1884) by Maysville (Ky.). Methodist Episcopal Church, South., page 163. The excerpt below is the record exactly as published.
LEMONADE. Take the juice of half a lemon, one heaping table-spoon- ful of granulated sugar, and one very fresh egg; put all into a goblet, and fill it up with pieces of broken ice and water. Have a tin shaker to fit the goblet, and shake it up thor- oughly until the egg is well beaten. This makes a cooling and nutritious drink. LEMONADE. Squeeze the juice from one-half lemon into five tea-spoon- fuls of powdered sugar ; mix in a goblet, and fill with broken ice and water. Have a tin shaker to fit the glass, and shake thoroughly; then add a slice of pine-apple with a table- spoonful of the juice, a table-spoonful of fresh strawberries
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