Clarified Lemonade
A historical recipe from The Lady's Own Cookery Book, and New Dinner-Table Directory, by Bury, Charlotte Campbell, Lady (1844).
A historical recipe
The Lady's Own Cookery Book, and New Dinner-Table Directory; In Which will Be Found a Large Collection of Original Receipts. 3rd ed., by Bury, Charlotte Campbell, Lady (1844). Project Gutenberg eBook #29232.
From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.
Ingredients 4 ingredients
- a pound of sugar
- a pint of rich white wine
- a quart of boiling water
- a pint of boiling milk
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.
Method
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- Pare the rind of three lemons as thin as you can;
- put them into a jug, with the juice of six lemons, half a pound of sugar, half a pint of rich white wine, and a quart of boiling water.
- Let it stand all night.
- In the morning, add half a pint of boiling milk: then run it through a jelly-bag till quite clear.
Plating
Cookware for this recipe
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Saucepan
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Measuring jug