Currant Lemonade
A historical recipe from Stevenson Memorial Cook Book, by Hurlbut, William D., Mrs. (1919).
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A historical recipe
Stevenson Memorial Cook Book, by Hurlbut, William D., Mrs. (1919). Project Gutenberg eBook #31102.
From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.
Ingredients 3 ingredients
- One glass of currant jelly
- one cup sugar
- two quarts water
Method
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- Mrs.
- W.
- L.
- Gregson One glass of currant jelly;
- one cup sugar;
- two lemons;
- beat the jelly very thoroughly with the sugar and add the lemon juice and two quarts water and a generous piece of ice.