Lemonade
From Indianapolis cook book (1883).
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A historical recipe
Indianapolis cook book, by Indianapolis. Pattison Methodist Episcopal church. [from old catalog] (1883).
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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- One quart of water ;
- use two lemons ;
- slice them and press with a potato-masher if a lemon-squeezer is not available ;
- add five tablespoons white sugar ;
- the water should be very cold.
Cookware for this recipe
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Chef's knife
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Cutting board