Lemonade, Effervescing

Ingredients

• two pounds of loaf sugar
• a pint of strained lemon-juice
• twenty grains of carbonate of soda
• a tumbler three-parts full of cold water

Method

1. 1

   Boil the sugar in lemon juice until dissolved.

2. 2

   Pour the syrup out, and when cold, bottle it.

3. 3

   For use, mix a tablespoonful with cold water and stir in the carbonate of soda.

Nutrition per serving

Estimated from matched ingredients across 4 servings.

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 839. The excerpt below is the record exactly as published.

Lemonade, Effervescing.— Boil two pounds of loaf sugar in a pint of strained lemon- juice until the sugar is dissolved. Pour the sjTup out, and when it is cold put it into bottles, and cork closely. When wanted for use, put a table-spoonful into a tumbler three- parts full of cold water. Stir in briskly twenty grains of carbonate of soda, and drink during effervescence. Probable cost, 2s. 6d. Sufficient for a little more than a quart of sjTup. Lemonade for Invalids.— Squeeze the juice out of a fine lemon. Strain it, put it with a quarter of the rind and three or four lumps of loaf sugar into a jug, and pour over it a pint of boiling water. Cover closely, and let the lemonade stand for two hoxirs. At the end of that time strain, and it wUl be ready for use. Lemonade for invalids should be made with boiling water, as the unhealthy properties of the lemon are thus destroyed. A small quantity only of sugar should be put in, imless a desire to the contrary is expressed, as the acidity will most Hkely be agreeable. Probable cost, 2d. Sufficient for a pint of lemonade. Lemonade for Invalids (anoth^erway). — See Invalid's Lemonade. Lemonade Milk.— Dissolve half a povmd of loaf sugar in thi-ee-quarters of a pint of water. Add three-quarters of a pint of cold milk, a quarter of a pint of strained lemon- juice

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