Lemonade
From The Huntingdon cook book (1902).
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A historical recipe
The Huntingdon cook book, by St. Andrew's Church (Huntingdon, Québec) (1902).
Canada
Known as a Canadian 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 2 ingredients
Cook safely
Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.
- Boiling water and steam. Turn pan handles inward, away from the edge of the hob. Lift lids away from you, and pour hot water away from your body: steam burns too.
Method
Chef Wood
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- Put one pint of sugar and a quart of water on to boil;
- add to it the yellow rind of two lemons;
- boil five minutes and strain.
- When cold add the juice of six lemons .
- and sufficient water to make it palatable.
- Add more sugar if He not sweet enough.
- F j Pra ~ 2 Ny / until the sugar is dissolved ;
- addtwo quarts of iced water and | strain.
- DRINKS.
- 13!
Plating
Cookware for this recipe
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Saucepan
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Sieve