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Invalid's Lemonade

From Cassell's dictionary of cookery (1892).

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A historical recipe

Cassell's dictionary of cookery, by Cassell & Company (1892).

United Kingdom

Known as a British 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 pint of water

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.
  • 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

  1. Put about half of a sliced lemon, pared and divested of the inner sldn or pith, with the parings, and an ounce or two of lump sugar, into a jug, pour boiling water over these ingredients, and cover closely.
  2. In two hours strain for use.
  3. To the above quantity of lemon add a pint of water, which 22 will make a refreshing lemonade.
  4. Probable cost, 2d.
  5. Sufficient for a pint.

Plating

Cookware for this recipe

  • Saucepan
  • Chef's knife
  • Cutting board
  • Sieve
  • Measuring jug
Source not stated by archive.org
Credit

From Cassell's dictionary of cookery (1892), printed page 13, digitised by the Internet Archive: https://archive.org/details/cassellsdictiona00cass

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.