Lemonade

Ingredients

• half a pint of boiling water
• two tablespoonfuls of sugar
• each lemon of medium size

Method

1. 1

   Squeeze lemons, add sugar to boiling water, stir until dissolved, strain, and chill.

2. 2

   Serve over crushed ice.

Nutrition per serving

As published

This recipe was extracted from The complete cook book (1900) by Rees, Jennie Day Mrs., page 152. The excerpt below is the record exactly as published.

LEMONADE. According to the quantity needed alter the following formula : One tablespoon of powdered sugar, one-half juice of lemon ; half fill each glass with cracked ice and a tablespoon of orange juice. Color pinkish (opal- escent) with drops of strawberry syrup and garnish with lemon verbena leaves or scented geranium. SIR ROGER DE COVERLY. Sir Roger de Coverly is a beverage known in France long before the ancient Briton had only blue paint for his surtout. This is the formula for each portion : One tablespoonful of powdered sugar, one-half juice of lemon, The Complete Cook Book. 317 one slice of orange, one slice of peach or apricot. Place in alternate layers with ice or snow to two-thirds full. Fill each with soda or any sparkling ^ater. Add a teaspoonf ul of raspberry juice and a spear of fresh mint. ALSACE LOEEAINE. To each goblet allow one tablespoon of sugar, one and one-half glasses of water, and mix these intimately. Put in one and one-half glasses of white wine, fill with snow or shaved ice, ornament with a slice of orange, strawberries in season; if not let the syrup trickle through the snow and three to five white and pinkish grapes. Straws or glass tubes are served with this. BISCHOFF (TWELFTH CENTURY). Stick an orange well with cloves and roast it a light brown before the fire. Heat one quart of port wine and pour it over the orange cut in light pieces. Add sugar to taste and a quart of hot water. Simmer for an hour and serve in cups. BISCHOFF (NINETEENTH CENTURY). Prepare in a bowl powdered sugar to well sweeten a dozen lemons, peel and pulp, rejecting the seeds, add four oranges, then three bottles of grapes or Sauterne, and the same quantity of ApoUinaris. Strain into table caraffes. Put them on ice to chill, and to each goblet add a slice of lemon, very thin, and two or three fresh strawberries. LEMONADE. Take about half a pint of boiling water and two tablespoonfuls of sugar to each lemon of medium size

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