Lemonade
From The national cook book.
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A historical recipe
The national cook book, by Hannah Mary (Bouvier)] [Peterson.
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.
Method
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- 529.
- One quart of lemon-juice3 Nine quarts of water, Eight pounds of white sugar.
- Mix the lemon-juice and sugar, and stand it away.
- Just before the lemonade is served, add the water which should be iced.