Lemonade (No. 2)

Ingredients

• ½ lb. of lump sugar
• rind of 2 lemons
• a quart of boiling water
• juice of 3 large lemons
• white of 1 egg

Method

1. 1

   Rub ½ lb. of lump sugar into the rind of 2 lemons until it absorbs the oil.

2. 2

   Mix with a quart of boiling water and the juice of 3 large lemons in a stone jug until dissolved.

3. 3

   Beat the white of 1 egg to a stiff froth and mix with the liquid.

4. 4

   Strain through fine muslin when cool.

As published

This recipe was extracted from The St. Mungo cookery book (1904) by Jean Lambie, page 69. The excerpt below is the record exactly as published.

LEMONADE (No. 2). Rub ^ lb. of lump sugar into the rind of 2 lemons until it has absorbed all the oil from them ; then mix with a quart of boiling water, and the juice of 3 large lemons, in a stone jug, until the supr has dissolved. Then beat up the white of I egg

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