Milk Lemonade

Ingredients

• one and a half pounds loaf sugar
• a quart boiling water
• half a pint lemon juice
• one and a half pints milk

Method

1. 1

   Dissolve sugar in boiling water, add lemon juice and milk.

Nutrition per serving

Estimated from matched ingredients across 6 servings.

As published

This recipe was extracted from The new practical housekeeping (1890) by Estelle Woods Wilcox, page 158. The excerpt below is the record exactly as published.

a quart boiling water. Kub some of the sugar, in lumps, on two of the lemons until they have imbibed all the oil from them, and put with the remainder of the sugar into a jug ; add the lemon juice (but no seeds), and pour over the whole the quart of boiling water. When the sugar is dissolved, strain lemonade through a fine sieve or piece of muslin, and when cool it will be ready for use ; much improved by adding the well- beaten white of an egg. Tutii Frutti Lemnonade is made thus : Pare the yellow rind thinly from two oranges and six lemons and steep it four hours in a quart of hot water. Boil a pound and a half loai sugar in three pints water, skimming until it is clear. Pour these two mixtures together; add to juice of six oranges and twelve lemons, mix and strain through a jelly-bag until clear, and keep cool until wanted for use. If the beverage is to be kept several 192 DRINKS. days, it should be put into clean glass bottles and corked tightly. If for a small party, half the quantity will be sufficient. The juice of oranges improves any lemonade. When a lemon squeezer is not at hand slice the lemons thinly into a crock or pitcher over the sugar, let stand a few minutes and pound with the potato masher to extract the juice, add the water ana strain. If it is thought that the slices of lemon add to the appearance of lemonade, cut one lemon in very thin slices for the purpose, sprinkling sugar over them, and add last, or put a slice or two in each glass. Orangeade is made same as lemonade, substituting oranges and using a little less sugar. Effervescing Lemonade. — ^Work into one pound granulated sugar thirty-three drops oil of lemon, and sift through hair sieve ; sift into this two and a half ounces tartaric acid and then two and a half, ounces carbonate of soda. Keep the compound air-tight and perfectly dry. . Use by stirring two teaspoons of it into a glass of ice-water, feuy the materials of reliable druggist, and keep in tight- ly corked bottles. Egg Lemonade. — This recipe makes fifty glasses. Eight quarts water, tnree pour -is sugar (six or seven cups), two dozen lemons, two oranges, whi.oS of eight or ten eggs ; grate the rinds of eight or ten lemons and the oranges into a large bowl, using a tin grater, and take less or more accordmg to the size and degree of ripeness of the fruit. Put a little sugar in the bowl and rub together with the back of a spoon. Squeeze in the juice of all, add the sugar and some water, and then the frothed whites of eggs and beat the mixture until the sugar is dissolved. Put in remainder of water, strain into a ves- sel containing a quantity of cracked ice, and when served fiH a glass three parts full, invert another on top, the rims close together, and shake up to make the foam. Use half or quarter of the recipe if this quantity is too large. Hot Lemonade. — ^To six lemons allow three-quarters pound lump sugar and a pint boiling water ; rub the lemons with some of the sugar, peel them very thin, strain the juice, put it with the sugar into a jug or pitcher and pour over it four pints boiling water ; cover the jug well with a cloth to keep in the steam and drink hot. Or, take the juice of one lemon for one glass and sweeten to taste. Excellent for a cold Milk Lemxmade. — uoaf sugar, one and a half pounds, dissolved in a (][uart boiling water, with hall a pint lemon juice and one and % half pints milk

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