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Lemonade

From The cook's complete guide, on the principles of frugality, comfort, and elegance (1830).

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A historical recipe

The cook's complete guide, on the principles of frugality, comfort, and elegance, by Esther Copley and University of Leeds. Library (1830).

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. a tumbler 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. Take any number of lemons, suitable to the quantity of liquor wanted ;
  2. pare them as thin as possible, then rub the surface with knobs of refined sugar, to extract all the flavour;
  3. Formerly in great request in the country as a gossip’s junket, over which the nurses not unfrequently regaled themselves, to the shameful neglect and injury of their charge.
  4. put the saturated sugar into a basin, and squeeze the lemons over it.
  5. Add the best refined sugar to taste.
  6. 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.
  7. Scum the liquoi when well mixed, and run it through a jelly-bag, previously dipped in hot water.
  8. Portable Lemonade , convenient on Voyages, or in the Country .
  9. Take of tartaric acid one half ounce, refined sugar three ounces, essence of lemon half a drachm.
  10. Pound the tartaric acid and sugar very well in a marble mortar, and gradually pour the essence upon the mixture.
  11. Mix the whole very well, and paper it off for use in twelve separate parcels ;
  12. each of which, when mixed with a tumbler of water, will make a very pleasant and refreshing draught.

Plating

Cookware for this recipe

  • Saucepan
  • Mortar and pestle
Source not stated by archive.org
Credit

From The cook's complete guide, on the principles of frugality, comfort, and elegance (1830), printed page 637, digitised by the Internet Archive: https://archive.org/details/b2153391x

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.