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Egg Lemonade

From 250 meatless menus and recipes to meet the requirements of people under the varying conditions of age, climate and work (1910).

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A historical recipe

250 meatless menus and recipes to meet the requirements of people under the varying conditions of age, climate and work, by Eugene Christian and Christian, Mollie Griswold, joint author (1910).

United States

Known as an American 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 1 ingredient

  1. a cup of sugar

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

  1. To one quart water add a cup of sugar.
  2. Allow this to come to a boil.
  3. Set on ice.
  4. When chilled, add the juice of four or five lemons.
  5. Thoroughly whip the eggs and just before serving turn all into lemonade shaker and mix thoroughly.

Plating

Cookware for this recipe

  • Saucepan
  • Whisk
Source not stated by archive.org
Credit

From 250 meatless menus and recipes to meet the requirements of people under the varying conditions of age, climate and work (1910), printed page 160, digitised by the Internet Archive: https://archive.org/details/250meatlessmenus00chri

What was changed: Read by machine from the book's scanned text into ingredients and method. The title's capitals were tidied; spelling and scanning errors are left as they are.