Lemonade
From Centennial buckeye cook book (1876).
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A historical recipe
Centennial buckeye cook book, by Ohio) Women of the First Congregational Church (Marysville (1876).
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.
Cook safely
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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 six lemons, roll them well, slice thin in an earthen vessel, putting on them two teacups white sugar ;
- let stand fifteen minutes, add one gallon water and lumps of ice, pour out into pitcher and serve.
- Some add soda and stir rapidly for "sparkling lemonade."
Cookware for this recipe
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Chef's knife
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Cutting board
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Wooden spoon