Lemonade

Ingredients

• a quart of water
• three-quarters of a pound of loaf sugar
• the rind of six lemons
• two quarts of water

Method

1. 1

   Boil water with sugar, pour syrup over lemon rind.

2. 2

   Soak for hours, add lemon juice and water.

3. 3

   Strain and serve.

Nutrition per serving

Estimated from matched ingredients across 10 servings.

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 838. The excerpt below is the record exactly as published.

the rind of six lemons upon twelve large lumps of sugar, squeeze over them the strained juice, add half a pint of water and a pint of syrup, made by boiling three-quarters of a pound of sugar ia three-quarters of a pint of water until the sugar Plate V GOOD & SAD MEAT /, lUcLney^ Prune Cualih- SXeg of Fork Frurw Quality 5 , ^ecd. Frune. Quality Ivferujr „ -f „ Inferior , 6 , „ J/iferufr ,. (377) LEM is dissolved. Pu 'ether into a jug, and leave it for an ho o. Then mix, strain, and freeze in the vy. Serve in glasses. The ice will be n. -jroved if, wlien it is beginning to set, ites of thi-ee eggs, beaten to a firm i ad mixed witli six ounces of powdered ^^r, are stirred into it. Time to freeze, half an hour. Probable cost, 4d. per glass. (Sufficient for ten persons. Lemon Whey. — Pvit half a pint of milk in a saucepan. AVhen it boils, pour in a table- spoonful of lemon- j nice ; add more if this does not effectually turn the milk. Let it boil up, then put it into a bowl to settle ; sti-ain and sweeten, and add a little hot water if the whey is too acid to be agreeable. This whey is ex- cellent for inducing perspiration. Time, a few minutes. , Probable cost, 3d. Sufficient for rather less than half a pint of whey. Lemon, Whole, To Keep for Use. — Put a layer of dry fine sand, an inch in depth, at the bottom of an earthen jar. Place a row of lemons upon this, stalks downwards, and be careful that they do not touch each other. Cover them with another layer of sand, fully three inches in depth, lay on it more lemons, and repeat until the jar is full. Store in a cool dry place. Lemons thus preserved will keep good for a twelvemonth. Lemon Wine. — Put the thin rind of five lemons into a tub. Pour over them a syrup made by boiling four quarts of water with four- pounds of sugar for thirty minutes. A\Tien quite cold, add the strained juice of ten lemons. Place a toast covered with j-cast on the top, and let the liquid stand for a day or two, imtil fer- mentation begins, then take out the rind, put the liquor into a cask, and keep it filled up to the top until it has ceased working, when it must be bunged down closely. In tlu-ee months it will be ready for bottling. If pre- ferred, the peel of the lemon can be omitted. This wine should be made at the beginning of the year, when lemons are cheapest and best. Probable cost, 2s. 6d. Sufficient for a gallon and a half of wine. Lemon Wine, Quickly Made.— Boil a quart of water with a pound of loaf sugar until the sugar is dissolved, then add half an ounce of citric acid. AVhen the liquid is cool, stir in with a silver spoon twelve drops of essence of lemon and eight drops of spu'its of wine. Colour with a little saftron. Time, an Iiour to prepare. Probable cost, lOd. Suffi- cient for thi'ee pints of wine. Lemonade. — Boil a quart of water with three-quarters of a pound of loaf sugar, and pour the syrup over the lind of six lemons. Let them soak for two or three hours. Add the strained juice of the lemons and two quarts of water

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