Lemonade
From Buckeye cookery, and practical housekeeping (1877).
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A historical recipe
Buckeye cookery, and practical housekeeping, by Estelle Woods Wilcox (1877).
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 gallon 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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- EoU six lemons well, slice thin in an earthen vessel, put over them two tea-cups white sugar;
- let stand fifteen minutes, add one gallon water and lumps of ice, pour into pitcher and serve.
- Some add soda after the glasses are filled, 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