Lemonade
From The royal cookery book (le livre de cuisine) (1883).
No ratings yet
A historical recipe
The royal cookery book (le livre de cuisine), by Jules Gouffé and Alphonse Gouffé (1883).
France
Known as a French 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
1 ingredient
-
2 quarts of water
Method
-
Hello, I'm Chef Wood. Ask me anything about this recipe, whenever you like. Press play, or say “next”, and I'll read you the steps one at a time.
Chef Wood answers only when you ask, so take all the time you need. His answers come from AI and are general cooking guidance.
- Steep the peel of G lemons in 1 quart of s}Tup at 35° ;
- Press out the juice of the lemons;
- add 2 quarts of water, and filter the whole through a jelly-bag with some paper ;
- Strain the syrup through a silk sieve ;
- mix it with the filtered juice, and pour the Lemonade into glass jugs.
Cookware for this recipe
-
Vegetable peeler
-
Sieve