Jelly Lemonade
From The home economist, a manual for the people (1895).
A historical recipe
The home economist, a manual for the people, by M. W. (Milon W.) Ellsworth and Tinnie Ellsworth (1895).
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 2 ingredients
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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- Pare the yellow rind thinly from two oranges and six lemons and steep it four hours in a quart of hot water.
- Boil a pound and a half of loaf sugar in three pints of water, skimming it until it is clear.
- Pour these two mixtures together.
- Add to them the juice of six oranges and twelve lemons, mix and strain through a jellybag nntil clear;
- keep cool until wanted for use.
- If the beverage is to be kept several days, it should be put into clean glass bottles and corked tightly.
- If lor a small party, half of the quantity will be sufficient.
Plating
Cookware for this recipe
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Saucepan
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Sieve