Ginger Ale Lemonade
A historical recipe from What to drink, by Stockbridge, Bertha E. L. (Bertha Edson Lay) (1920).
A historical recipe
What to drink: The blue book of beverages; recipes and directions for making and serving non-alcoholic drinks for all occasions, by Stockbridge, Bertha E. L. (Bertha Edson Lay) (1920). Project Gutenberg eBook #76921.
From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.
Source and licence
From What to drink, by Stockbridge, Bertha E. L. (Bertha Edson Lay) (1920). Digitised by Project Gutenberg, eBook #76921 (https://www.gutenberg.org/ebooks/76921). Public domain in the USA; its status may differ elsewhere.
Read the original Public domain in the USA
What was changed: As printed, from the book's text; Project Gutenberg's header and licence removed. Ingredient lines were read out of the text by a program. A historical recipe, not current advice.
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Ingredients
- 1 pint of ginger ale
- 1½ pints of water
- 1 cupful of sugar
- a glass pitcher
Method
- 3 lemons, 1 pint of ginger ale, 1½ pints of water, 1 cupful of sugar.
- Place a goodly sized piece of ice in a glass pitcher and pour over it the juice of the lemons, sugar and water, which should have been thoroughly mixed.
- Stir and when the sugar is dissolved, add the ginger ale.
- This should be served without delay, while the “fizz” is still in the ginger ale.
- It is not at all necessary to use imported ginger ales, as there are domestic makes which are equally as good.