Lemonade
A historical recipe from A guide to modern cookery, by Escoffier, A. (Auguste) (1907).
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A historical recipe
A guide to modern cookery, by Escoffier, A. (Auguste) (1907).
Project Gutenberg eBook #71395.
From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.
France
Known as a French recipe, with similar versions prepared across other nations.
Ingredients
1
1 ingredient
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one quart of filtered water
Method
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- Dissolve half-lb.
- of loaf-sugar in one quart of filtered water.
- Add the juice and the zests of the rinds of two lemons, and let infusion proceed in the cool for three hours.
- Pass the whole through a fine strainer;
- add one syphonful of seltzer water, and serve with a thin roundel of lemon in each glass.
Cookware for this recipe
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Sieve