Lemonade
From Temperance cook book, 1887
Serves 16
Presented as published in 1887. 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 Temperance cook book (1887) by Mary G. Smith, page 130. The excerpt below is the record exactly as published.
LEMONADE. Roll six lemons well, slice thin, in an earthen vessel, put over them two teacupfuls of white sugar; let it stand fifteen minutes, add one gallon of water, and lumps of ice
Cook this with the app: pantry check, scaling, and the assistant.