Grape Juice 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
- a cup of granulated sugar
- one pint of grape juice
- a quart of liquid
Method
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- Mix the juice of two lemons with half a cup of granulated sugar, then stir in one pint of grape juice;
- continue to stir it until the sugar is dissolved, add enough cold water to make a quart of liquid;
- turn into a pitcher in which there is a piece of ice.
- Add a few thin slices of lemon from which the seeds have been removed, and a few maraschino cherries.
- Serve with an extra supply of lemon and pineapple, cherries and sprigs of fresh mint, that each glass may be decorated.
Plating
Cookware for this recipe
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Wooden spoon