Lemonade
From The national cook book (1896).
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A historical recipe
The national cook book, by Marion Harland and Christine Terhune Herrick (1896).
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
1 ingredient
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one quart of water
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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- Four lemons, rolled, peeled, and sliced ;
- four large sproonfuls of sugar ;
- one quart of water.
- Put lemons (sliced) and sugar into a pitcher and let them stand for an hour, then add water and ice.
- If you substitute Apollinaris for plain water you have a most refreshing drink.
Cookware for this recipe
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Chef's knife
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Cutting board
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Vegetable peeler