Hot Spiced 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.
Ingredients 3 ingredients
- 3 teaspoonfuls of sugar
- 1¼ cupfuls of boiling water
- ⅛ teaspoonful of ground ginger
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
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- ½ lemon, 3 teaspoonfuls of sugar, 1¼ cupfuls of boiling water, ⅛ teaspoonful of ground ginger.
- Extract the juice from the half lemon, add the sugar and ginger;
- strain and add the boiling water.
- Stir until the sugar is dissolved and serve.
Plating
Cookware for this recipe
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Saucepan
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Wooden spoon
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Sieve