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Lemonade

From Twentieth century cook book (1905).

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A historical recipe

Twentieth century cook book, by Maud C Cooke (1905).

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 Ijemonade.— This is made same as cold lemonade, save that boiling water is used.
  5. This is very useful in case of sudden colds.

Plating

Cookware for this recipe

  • Saucepan
Source not stated by archive.org
Credit

From Twentieth century cook book (1905), printed page 659, digitised by the Internet Archive: https://archive.org/details/cu31924085804619

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.