Lemonade
From The cottage kitchen. A collection of practical and inexpensive receipts (1883).
No ratings yet
A historical recipe
The cottage kitchen. A collection of practical and inexpensive receipts, by Marion Harland (1883).
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 2 ingredients
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
Chef Wood
-
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.
- 4 lemons.
- 4 tablespoonfuls of sugar.
- 1 quart of water.
- Peel, roU, and slice the lemons into a pitcher ;
- add the sugar, and leave imtil just before you want to use the lem- onade.
- Pour in the water then, stir well, crushiag the lemons to get out all the juice, and it is ready.
- Lemon-peel should never be put into this beverage.
- It imparts a bitter, and if it stands long, a pungent flavor.
- Put ice in each glass.
- Tea ii la Russe.
- Make tea in the usual way ;
- let it get cold on the leaves ;
- then strain off into a pitcher, and slice two or three peeled lemons into each quart.
- The slices should be thin.
- Put sugar and ice into tumblers and fill up with the tea.
- Great bowls of this, ice-cold and well-sweetened, are popular at fairs, church-receptions, and picnics, and have become a fashion at evening-parties where wines and punch are not served.
Plating
Cookware for this recipe
-
Mixing bowl
-
Chef's knife
-
Cutting board
-
Vegetable peeler
-
Wooden spoon
-
Sieve