Lemonade

From Aunt Daisy's Cookery Book 1953 (1953).

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A historical recipe

Aunt Daisy's Cookery Book 1953, by Aunt Daisy (Maud Basham) (1953).

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

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.
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.

Take two or three large lemons and scrub well.
Peel very thinly into an earthenware jug or crock, being careful not to cut the white pith.
A potato peeler will be quite satisfactory.
Add 1 tablespoon sugar for each lemon and allow to stand for one hour, when the sugar will have drawn the essential oil from the rind.
Squeeze the juice and add with one pint of cold water for each lemon.
It is important to use cold water, as boiling water destroys the Vitamin C in the juice.
Stir with a wooden spoon and leave in a refrigerator or cool larder for 24 hours.
Strain and serve.