Simple Egg Lemonade
From Fruit recipes, 1907
Serves 1
A refreshing drink for one.
Presented as published in 1907. 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 Fruit recipes (1907) by Berry, Riley Maria Fletcher Mrs., page 80. The excerpt below is the record exactly as published.
SIMPLE EGG LEMONADE (For One). Beat the white and yolk of one egg, separately, then together, and add one tablespoonful of sugar, the juice of one lemon and a coffee cupful of water, then whip again. THE LEMON 189 Strain this, pouring it on to a large tablespoonful of shaved ice; shake up and pour into glass from which it is to be served. EGG LEMONADE WITH SHERRY (In Quantity) Slice thin four lemons, add six dessertspoonfuls of sugar and pour over this three pints of boiling water. Let stand several hours, then add one-half pint of sherry. Strain and add the well-whipped whites of the four eggs and a pinch of salt. Pack ice around the pitcher and when chilled serve. ITALIAN LEMONADE Slice one dozen lemons, add to them a pound of sugar, and let stand over night. In the morning strain, add one pint of sherry and three pints of boiling water. Beat or shake this well, then add one pint of boiling milk and strain. Drink hot or cold. LEMON-ORANGEADE Use as many oranges as lemons and carbonated, instead of ‘‘plain,’’ water. Mix the juice with amount of sugar re- quired some hours before serving, at the last moment, only, adding the carbonated water. Pineapple juice may be substituted for the orange, and as an artistic finish, a graceful touch is the addition of shredded orange, pine- apple, cherriés, berries, or angelica. LEMON GINGER BEER Pour eight quarts of cold water over six thin-sliced lemons, with one and a half pounds of sugar and a little less than an ounce of ginger root. Let this come to a boil before adding one tablespoonful of cream of tartar, then strain and let stand till cool, when a yeast cake dissolved or broken into bits should be stirred in and the whole 190 FRUIT RECIPES allowedtostand overnight. In the morning mix thoroughly and bottle (corking tight), placing bottles on the side in cool place. In twelve hours the beer will be ready for use. LEMON WHEY Boil together for five minutes a pint each of milk and water and the juice of two lemons. Strain and add sugar to taste. LEMON SYRUP (With Lemons) The following recipe makes it possible to have real lem- onade at any time. To each pint of lemon juice add one pint of water and two and a half pounds of sugar. Add the grated rind of the lemons used, then place in enamelled kettle and simmer slowly until thick, when it should be strained and bottled (hot). LEMON SYRUP (Without Lemons) To three pints of water add six pounds of sugar and boil five minutes. Into this stir the white of one egg
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