Excellent Portable Lemonade
A historical recipe from Modern cookery for private families, by Eliza Acton (1882).
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A historical recipe
Modern cookery for private families, by Eliza Acton (1882). Project Gutenberg eBook #72482.
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
- a tablespoonful of it
- a glass of water
Cook safely
- 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
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- Rasp, with a quarter-pound of sugar, the rind of a very fine juicy lemon, reduce it to powder, and pour on it the strained juice of the fruit.
- Press the mixture into a jar, and when wanted for use dissolve a tablespoonful of it in a glass of water.
- It will keep a considerable time.
- If too sweet for the taste of the drinker, a very small portion of citric acid may be added when it is taken.
Plating
Cookware for this recipe
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Chef's knife
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Sieve