Lemonade with Fruit
From The standard book of recipes and housewife's guide, comprising as complete cook book, 1901
Serves 10
Presented as published in 1901. 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 standard book of recipes and housewife's guide, comprising as complete cook book (1901) by Johnson, Alice A.,, page 75. The excerpt below is the record exactly as published.
Lemonade with Fruit. — Use six lemons to a gallon of water ; squeeze the juice from lemons and add two teacups of sugar ; dis- solve and strain. Then add juice of fruit, either cherries or raspberries, or any other fruit you like as a variety. Fruit Punch. — One dozen lemons, one- half dozen oranges, one can of pineapple ; boil four of cups sugar in four pints of water ten minutes; cool , and add one gal Ion of water. Grate the pineapple, press juice from the lemons
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