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Lemonade

From The Century cook book (1899).

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A historical recipe

The Century cook book, by Mary Ronald (1899).

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. three glasses of lemonade

Cook safely

  • Sharp knives. Cut on a board that doesn't slip (a damp cloth under it helps), and curl the fingers of the hand that holds the food.

Method

  1. Squeeze the lemons, allowing two lemons for every three glasses of lemonade ;
  2. remove any seeds that may have fallen in, or strain the juice if the lemonade is wanted clear.
  3. Sweeten the juice with sugar, or, better, with sugar syi-up.
  4. When ready to use, add the necessary amount of water and a large piece of ice if served in a bowl, or put cracked ice into the glasses if only a few glassf uls are made.
  5. Put a thin slice of lemon or a few shavings of lemon-zest into each glass.

Plating

Cookware for this recipe

  • Mixing bowl
  • Chef's knife
  • Cutting board
  • Grater
  • Sieve
Source not stated by archive.org
Credit

From The Century cook book (1899), printed page 554, digitised by the Internet Archive: https://archive.org/details/centurycookbook99rona

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.