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LEMONADE Mary Rux

From All Saints' collection of moveable feasts.

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A historical recipe

All Saints' collection of moveable feasts, by Va.) All Saints' Episcopal Church (Virginia Beach.

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 ingredient

  1. 5 lbs. sugar

Cook safely

Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.

  • Hot sugar. Hot sugar sticks to skin and burns far hotter than boiling water: don't touch or taste it. Keep a bowl of cold water close, and keep children away while it cooks.

Method

  1. Use NEW 20 gal.
  2. plastic garbage can.
  3. Fill 3/4 full of crushed ice.
  4. Pour in 3 qts.
  5. ReaLemon juice, 1 gal.
  6. sugar syrup*, and 2 gal.
  7. water.
  8. Stir well.
  9. For our affairs in warm weather, we use two 20 gal.
  10. cans of this.
  11. *Syrup: Put 5 lbs.
  12. sugar in jug.
  13. Add water and let stand a day, shaking occasionally.

Plating

Cookware for this recipe

  • Wooden spoon
  • Measuring jug
Source not stated by archive.org
Credit

From All Saints' collection of moveable feasts, printed page 134, digitised by the Internet Archive: https://archive.org/details/allsaintscollect00alls

What was changed: Read by machine from the book's scanned text into ingredients and method. The title's capitals were tidied; spelling and scanning errors are left as they are.