Milk Lemonade

Ingredients

• two lemons
• two pounds of good loaf sugar
• a bottle of sherry or made white wine
• from two to three quarts of good new milk

Method

1. 1

   Steep the thin yellow rind of two lemons in their own juice for twelve hours.

2. 2

   Strain the juice through a muslin to keep back any pulp and seeds.

3. 3

   Sweeten with syrup in the proportion of two pounds of good loaf sugar, and add a bottle of sherry or made white wine and from two to three quarts of good new milk, heated to the boiling point.

4. 4

   Strain through the usual jelly-bag until clear.

5. 5

   When cold, this lemonade will be found refreshing and invigorating during hot weather.

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 924. The excerpt below is the record exactly as published.

Milk Lemonade. — Steep the thin yellow rind of two lemons in their own juice for twelve hours. Strain the juice through a muslin to keep back any of the pulp and seeds. Sweeten with syrup in the proportion of two pounds of good loaf sugar — or powdered sugar of the same quantity may be used — and add a bottle of sherry or made white wine and from two to three quarts of good new nulk

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