Lemonade, No. 1

Ingredients

• the juice of three lemons
• using the rind of one of them
• two ounces to the quart
• For a quart, take the juice of three lemons

Method

1. 1

   Peel the rind very thin, getting just the yellow outside; cut into pieces, and put with the juice and powdered sugar in a jug or jar with a cover.

2. 2

   When the water is just at the tea point, pour it over the lemon and sugar, cover at once, and let it get cold.

As published

This recipe was extracted from Manual for army cooks (1896) by United States. War Dept. Subsistence Dept., page 91. The excerpt below is the record exactly as published.

LEMONADE, No. 1. Good lemonade is of high dietetic value. Few know how to make it properly, being too economi- cal in the use of lemons and sugar, and too generous with the water. One who enjoys a reputation for making a superior lemonade always uses boiled water. The recipe is as follows : ' ' For a quart, take the juice of three lemons, using the rind of one of them. Peel the rind very thin, getting just the yellow outside ; cut into pieces, and put with the juice and powdered sugar, of which use two ounces to the quart

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