Lemonade
From Buckeye cookery and practical housekeeping (1880).
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A historical recipe
Buckeye cookery and practical housekeeping, by Estelle Woods Wilcox. (1880).
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
Cook safely
- 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
Chef Wood
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- Roll six lemons well, slice thin in an earthen vessel, put over them two tea-cups white sugar;
- let stand fifteen minutes, add one gallon water and lumps of ice, pour into pitcher and serve.
- Some add soda after the glasses are filled, and stir rapidly for ''sparkling lemonade."
Plating
Cookware for this recipe
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Chef's knife
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Cutting board
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Wooden spoon