Lemonade
From "Aunt Babette's" cook book (1893).
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A historical recipe
"Aunt Babette's" cook book, by Aunt Babette (1893).
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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a 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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- Roll the lemons on the table or between your hands until quite soft, say about three lemons to a quart of water ;
- squeeze out every drop of juice ;
- extract the seeds and sweeten to taste.
- Do not put the ice in the lemonade, but haye it chopped fine and put in the glasses just before serving.
- When wine is used take two-thirds water and one-third wine.
Cookware for this recipe
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Chef's knife
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Cutting board