Lemonade
From The New York cook book (1889).
No ratings yet
A historical recipe
The New York cook book, by Marie Martinelo (1889).
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
-
a pint of water
Method
-
Hello, I'm Chef Wood. Ask me anything about this recipe, whenever you like. Press play, or say “next”, and I'll read you the steps one at a time.
Chef Wood answers only when you ask, so take all the time you need. His answers come from AI and are general cooking guidance.
- Three lemons to a pint of water, makes strong lemonade ;
- sweeten to your taste.
- This is the best beverage for parties : cool, refreshing, pleasant and salubrious.
- ORANGEADE.
- — Eoll and press the juice from the oranges in the same way as from lemons.
- It requires less sugar than lemonade.
- The water must be pure and cold, and then there can be nothing more delicious than these two kinds of drink.