LEMONADE, Nourishing
A historical recipe from Mrs. Beeton's Dictionary of Every-Day Cookery The "All About It" Books, by Beeton, Mrs. (Isabella Mary).
A historical recipe
Mrs. Beeton's Dictionary of Every-Day Cookery The "All About It" Books, by Beeton, Mrs. (Isabella Mary). Project Gutenberg eBook #50191.
From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.
Source and licence
From Mrs. Beeton's Dictionary of Every-Day Cookery The "All About It" Books, by Beeton, Mrs. (Isabella Mary). Digitised by Project Gutenberg, eBook #50191 (https://www.gutenberg.org/ebooks/50191). Public domain in the USA; its status may differ elsewhere.
Read the original Public domain in the USA
What was changed: As printed, from the book's text; Project Gutenberg's header and licence removed. Ingredient lines were read out of the text by a program. A historical recipe, not current advice.
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Ingredients
- 1½ pint of boiling water
- ½ pint of sherry
- 6 oz. of loaf sugar
- 2½ pints of lemonade
- 4 eggs
Method
- Ingredients.—1½ pint of boiling water, the juice of 4 lemons, the rinds of 2, ½ pint of sherry, 4 eggs, 6 oz.
- of loaf sugar.
- Mode.—Pare off the lemon-rind thinly, put it into a jug with the sugar, and pour over the boiling water.
- Let it cool, then strain it;
- add the wine, lemon-juice, and eggs, previously well beaten, and also strained, and the beverage will be ready for use.
- If thought desirable, the quantity of sherry and water could be lessened, and milk substituted for them.
- To obtain the flavour of the lemon-rind properly, a few lumps of the sugar should be rubbed over it, until some of the yellow is absorbed.
- Time.—Altogether 1 hour to make it.
- Average cost, 1_s.
- 8_d.
- Sufficient to make 2½ pints of lemonade.
- Seasonable, at any time.