Portable Lemonade

Ingredients

• a pound of white sugar
• a pint of water
• a dozen lemons

Method

1. 1

   Roll lemons to make them easier to squeeze, then press juice into a bowl.

2. 2

   Boil the pulp in water, strain, and combine with lemon juice and sugar.

3. 3

   Boil for ten minutes, bottle, and use as syrup.

Nutrition per serving

Estimated from matched ingredients across 4 servings.

As published

This recipe was extracted from The household (of the Detroit free press) (1886) by Goff, May Perrin,, page 392. The excerpt below is the record exactly as published.

pints of water, skimming it until it is clear. Pour these two mixtures together. Add to them the juice of six oranges and twelve lemons, mix and strain through a jelly-bag until clear. Keep cool until wanted for use. If the beverage is to be kept several days, it should be put in clean glass bottles and corked tightly. If for a small party, half of the quantity will be sufficient. EFFERVESCENT LEMONADE POWDERS. Pound and mix together one-half pound loaf sugar, one ounce car- bonate of soda and three drops oil of lemon ; divide the mixture in sixteen parts and wrap in white paper ; then take one ounce of tartaric acid, divide in sixteen parts, wrapping them in blue paper. Dissolve one of each kind in half a glass of water, mix and drink while effer- vescing. 80 4:QQ SUMMER DRINKS. EFFERVESCING LEMONADE. Take the juice of one lemon, one-half pint of cold water, one dessert-spoonful of pounded sugar, one-half small teaspoonful of car- bonate of soda. Squeeze the juice from the lemon, strain and add it to the water, and sweeten the. whole with the sugar. When well mixed, put in the soda, stir well and drink while the mixture is in an effervescing state. PORTABLE LEMONADE. Press your hand on the lemon and roll it back and forth briskly on the table to make it squeeze more easily, then press the juice into a bowl or tumbler — never use tin — strain out all the seeds, as they give a bad taste. Remove all the pulp from the peels and boil in water, a pint for a dozen pulps, to remove the acid. A few minutes boiling is enough ; then strain the water with the juice of the lemons ; put a pound of white sugar

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