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Lemonade

From A complete system of cookery, on a plan entirely new, consisting of every thing requisite for cooks to know in the kitch (1807).

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A historical recipe

A complete system of cookery, on a plan entirely new, consisting of every thing requisite for cooks to know in the kitch, by Simpson, John, fl. and University of Leeds. Library (1807).

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

  1. four quarts of water

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

  1. To make four quarts, peel twenty-four lemons as thin as possible, so as not to have any of the white part to what you peel off (as that would make the lemonade bitter) put the peel into four quarts of water, and put the water, 8cc.
  2. into a stewpan, and put it on the stove to boil very slow ;
  3. while that is boiling, squeeze the lemons, and strain the juice into a jug that is intended for the lemonade;
  4. put a sufficient quantity of lump sugar, and cover it over until wanted;
  5. the lemon peel should boil at least two hours;
  6. when done, strain it off through a tammy sieve, and put the water the peel was boiled in to the lemon juice and sugar ;
  7. taste it that you may know whether it is sweet enough ;
  8. put it to cool, when cold, put it in a decanter, and keep it in a cool place.
  9. N.
  10. B.
  11. Orangeade should be made and managed the same way as lemonade.
  12. Use half China and half Seville oranges when to be had.

Plating

Cookware for this recipe

  • Saucepan
  • Vegetable peeler
  • Sieve
  • Measuring jug
Source not stated by archive.org
Credit

From A complete system of cookery, on a plan entirely new, consisting of every thing requisite for cooks to know in the kitch (1807), printed page 687, digitised by the Internet Archive: https://archive.org/details/b21529760

What was changed: Read by machine from the book's scanned text into ingredients and method. The title's capitals were tidied; spelling and scanning errors are left as they are.