Lemonade
From The American home cook book, a volume of tested recipes (1913).
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A historical recipe
The American home cook book, a volume of tested recipes, by Grace E Denison (1913).
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.
Cook safely
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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
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- 4 lemons.
- 1 qt.
- water, or a bottle of 4 tablespoonfuls sugar.
- Apollinaris.
- Four lemons, rolled, peeled, and sliced ;
- four large spoonfuls of sugar;
- one quart of water.
- Put lemons (sliced) and sugar into a pitcher and let them stand for an hour, then add water and ice.
- If you substitute Apollinaris for plain water you have a most refreshing drink.
Cookware for this recipe
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Chef's knife
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Cutting board
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Vegetable peeler