Lemonade or Sherbert
From Common sense in the household (1871).
No ratings yet
A historical recipe
Common sense in the household, by Harland, Marion, 1830-1922, author (1871).
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.
Cook safely
-
Sharp knives. Cut on a board that doesn't slip (a damp cloth under it helps), and curl the fingers of the hand that holds the food.
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.
- 3 lemons to a quart of water.
- 6 tablespoonfuls of sugar.
- Pare the yellow |>eel from the lemons, and, unless you mean to use the sherbert immediately, leave it out.
- It gives a bitter taste to the sugar if left long in it.
- Slice and squeeze the lemons upon the sugar, add a very little water, and let them stand fifteen minutes.
- Then fill up with water ;
- ice well, stir, and pour out.
Cookware for this recipe
-
Chef's knife
-
Cutting board
-
Wooden spoon