Lemonade

Ingredients

• fowr lemons
• six ounces of moist sugar
• one ounce of cream of tartar
• two quarts of boiling water

Method

1. 1

   Slice and remove pips from lemons.

2. 2

   In a jug, combine sugar, cream of tartar, and cut lemons.

3. 3

   Pour boiling water over and let stand until cold.

4. 4

   Infuse for two hours.

Nutrition per serving

Estimated from matched ingredients across 5 servings.

As published

This recipe was extracted from The household gas cookery book (1900) by Helen Edden, page 102. The excerpt below is the record exactly as published.

Lemonade. — Squeeze the juice out of as many lemons as will make a half-pint of juice. Strain it into a clean enamelled saucepan, and add one pound of loaf sugar; stand it on the fire until the sugar is entirely dissolved. Allow it to get cool, and pour it into a bottle or decanter. When required for use put about a tablespoonful into a tumbler, and fill up to threequarters of the tumbler with cold water. Stir into the tumbler about as much carbonate of soda as will go on to a threepenny piece, and drink during effervescence. Lemonade. — Slice and remove the pips of fowr lemons. Peel the thick white skin from them. Put into a jug six ounces of moist sugar, one ounce of cream of tartar, and the cut lemons. After pouring two quarts of boiling water

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