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Lemonade

From Breakfast, dinner and supper, or, What to eat and how to prepare it (1897).

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A historical recipe

Breakfast, dinner and supper, or, What to eat and how to prepare it, by Maud C Cooke (1897).

United States

Known as an American 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 tablespoonful of juice

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. See " Table Drinks and Beverages " for various ways of preparing it.
  2. For an invalid it should be made of the juice only.
  3. Squeeze about a tablespoonful of juice into a tumbler, add sugar to taste and fill tumbler with fresh water.
  4. Hot Lemonade.
  5. — This is made same as cold lemonade, save that boiling water is used.
  6. This is very useful in case of sudden colds.

Plating

Cookware for this recipe

  • Saucepan
Source not stated by archive.org
Credit

From Breakfast, dinner and supper, or, What to eat and how to prepare it (1897), printed page 560, digitised by the Internet Archive: https://archive.org/details/breakfastdinners00cook_0

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.