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Irish Moss Lemonade

From Lowney's cook book, illustrated in colors (1907).

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A historical recipe

Lowney's cook book, illustrated in colors, by Maria Willett Howard (1907).

United States

Known as an American 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. two cups cold water

Cook safely

Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.

  • Hot sugar. Hot sugar sticks to skin and burns far hotter than boiling water: don't touch or taste it. Keep a bowl of cold water close, and keep children away while it cooks.

Method

  1. 4 tablespoons Irish moss 3 tablespoons lemon juice 2 cups cold water sugar syrup Pick over and soak moss in cold water to cover for one half hour;
  2. drain, cover with two cups cold water, and cook ten minutes ;
  3. strain, add lemon juice and sugar syrup to taste.

Plating

Cookware for this recipe

  • Sieve
  • Colander
Source not stated by archive.org
Credit

From Lowney's cook book, illustrated in colors (1907), printed page 334, digitised by the Internet Archive: https://archive.org/details/cu31924085803215

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.