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Lemonade

From The modern cookery (1856).

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A historical recipe

The modern cookery, by University of Leeds. Library (1856).

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 2 ingredients

  1. a pint of water
  2. one pound of sugar

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. Pare six or eight large lemons, put the peels into a pint of water, give them a boil;
  2. when cold, squeeze the lemons into it, and put in one pound of sugar;
  3. strain it through a lawn sieve to as much water as will make it pleasant: just before you send it up, put in wine, and the juice of an orange if approved.

Plating

Cookware for this recipe

  • Saucepan
  • Sieve
Source not stated by archive.org
Credit

From The modern cookery (1856), printed page 247, digitised by the Internet Archive: https://archive.org/details/b21531663

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.