Jelly Lemonade
From Our society cook book, embracing about 1200 tried, reliable and economical recipes (1888).
A historical recipe
Our society cook book, embracing about 1200 tried, reliable and economical recipes , by [Ellsworth, Tinnie, "Mrs. M. W. Ellsworth"] [from old catalog] (1888).
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 jf>llybag until 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 for 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