Lemonade or Orangeade
A historical recipe from Hand-Book of Practical Cookery, for Ladies and Professional Cooks Containing the Whole Science and Art of Preparing Huma, by Pierre Blot (1884).
A historical recipe
Hand-Book of Practical Cookery, for Ladies and Professional Cooks Containing the Whole Science and Art of Preparing Human Food, by Pierre Blot (1884). Project Gutenberg eBook #35646.
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
- two ounces of loaf sugar
- a quart of water
Method
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- Put two ounces of loaf sugar in a quart of water, also the rind of an orange or one of lemon.
- Half an hour after strain the whole, and press into it the juice of the orange, and a few drops of lemon-juice.
- If found too strong, add water and sugar.
- It is a very good drink in summer, or for evening parties.
- A little currant jelly may be added to make a variety.
Plating
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