Lemonade
From The standard domestic science cook book (1908).
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A historical recipe
The standard domestic science cook book, by William H. (William Henry) Lee and Jennie Adrienne Hansey (1908).
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
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
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- Take % an average-sized, juicy lemon and squeeze out all juice.
- Remove seeds;
- add 1 glass water;
- sweeten to taste with granulated sugar.
- If desired, slice of orange can be added with little cracked ice.
- As a certain amount of fruit acid is necessary for the system, lemonade, used freely, will prove beneficial, especially for persons inclined to be bilious.
- Sip slowly, because it is injurious to take too much cold liquid into the stomach at one time.
- ' Lemonade forms one of the healthiest drinks and is preferable by far to ice water or alcoholic beverages.
- To serve more than one, the quantities are to be increased in same proportion.
- For 13 persons use 6 lemons and 12 glasses of water.
Plating
Cookware for this recipe
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Chef's knife
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Cutting board