Lemonade
From The exhibition cookery book, 1900
Great care must be taken in peeling the lemon very thinly, and to remove white skin afterwards, otherwise the lemonade will be bitter.
Presented as published in 1900. 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 exhibition cookery book (1900) by Expert chef, page 38. The excerpt below is the record exactly as published.
5 oz. sugar LEMONADE. 1 lemon Put the thinly peeled lemon rind, the lemon juice, and sugar into a jug and pour the boiling water over. Cover and let cool, then strain and serve. A little more sugar may be added if needed. Great care must be taken in peeling the lemon very thinly, and to remove white skin afterwards, otherwise the lemonade will be bitter. 192. EGG WINE. 1 egg 1 glass sherry 2 lumps of sugar 2 pint boiling water Beat the egg up well, add the sugar and sherry. Pour the boiling water on to the egg. Return to the saucepan, and stir till it thickens. Do not boil or it will curdle. Serve. If liked it can be served when the boiling water is poured on, and need not be cooked in the saucepan. 193. BARLEY WATER. 2 ozs. pearl barley j 2 lumps of sugar Eind of 1 lemon I 1 pint boiling water
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