Lemonade
From The cook and housewife's manual (1826).
A historical recipe
The cook and housewife's manual, by C. I. (Christian Isobel) Johnstone and University of Leeds. Library (1826).
United Kingdom
Known as a British 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 1 ingredient
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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- This agreeable beverage wont formerly to be fermented : — now the process is more simple.
- Take any number of lemons, suitable to the quantity of liquor wanted ;
- pare them as thin as possible ;
- then rub the surface with knobs of refined sugar, to extract all the flavour ;
- put the saturated sugar into a basin, and squeeze the lemons over it.
- Add the best refined sugar to taste.
- Hot water, and a little boiling milk, if approved, may be added, in the proportions wished for : three quarts to two dozen lemons is a fair quantity, using the whole juice, but only half the rinds.
- Scum the liquor when well mixed, and run it through a jelly-bag previously dipped in hot water.
- Portable Lemonade, — convenient on voyages or in the country.
- — Take of tartaric acid one half-ounce, refined sugar, three ounces, essence of lemon, half a drachm.
- Pound the tartaric acid and sugar very well in a marble mortar, and gradually pour the essence upon the mixture.
- Mix the whole very well, and paper it off for use iu twelve separate parcels;
- each of which, when mixed with a tumbler of water, will make a very pleasant and refreshing draught.
Plating
Cookware for this recipe
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Saucepan
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Mortar and pestle