Calcutta Lemonade
From The 3-6-5 cook book, for use 365 days in the year (1899).
A historical recipe
The 3-6-5 cook book, for use 365 days in the year, by Mary Shelley Pechin (1899).
India
Known as an Indian recipe, with similar versions prepared across other nations.
From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.
Ingredients 2 ingredients
- two pounds of granulated sugar
- a quart of sherry wine
Cook safely
Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.
- Boiling water and steam. Turn pan handles inward, away from the edge of the hob. Lift lids away from you, and pour hot water away from your body: steam burns too.
- Sharp knives. Cut on a board that doesn't slip (a damp cloth under it helps), and curl the fingers of the hand that holds the food.
Method
Chef Wood
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- This lemonade is almost equal to liquor in richness.
- Pare thinly two dozen lemons and squeeze the juice on the peel ;
- let this remain twelve hours, then add two pounds of granulated sugar, a quart of sherry wine, three" quarts of boiling milk.
- Let it strain through a flannel jelly bag, and serve with chopped ice.
Plating
Cookware for this recipe
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Saucepan
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Chef's knife
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Cutting board
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Vegetable peeler
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Sieve