Lemonade (9)
From The encyclopaedia of practical cookery, 1892
Serves 6
Presented as published in 1892. 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 encyclopaedia of practical cookery (1892) by Theodore Francis Garrett, William A. Rawson, page 326. The excerpt below is the record exactly as published.
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, strain through a jelly-bag, and use as desired. (9) Grate the rinds of two Lemons, and mix with them the strained juice of six Lemons, f pint of 32deg. syrup, and lqt. of clear cold water
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Cook this with the app: pantry check, scaling, and the assistant.