Lemonade
A historical recipe from The healthy life beverage book, by Knaggs, H. Valentine (Henry Valentine) (1911).
A historical recipe
The healthy life beverage book: A compilation, alphabetically arranged, of refreshing, curative, stimulating, and nutritive liquids, comprising fresh fruit and vegetable juices, vegetable broths, cereal drinks, unfired fruit soups, nut milks, plant teas, herbal decoctions, fruit syrups, gum water, &c., with critical notes on water, milk, casein, whey, beef tea, yeast extracts, vinegar, sugar, coffee, tea, cocoa, &c., also information respecting the nutritive and medicinal properties of all the products referred to, by Knaggs, H. Valentine (Henry Valentine) (1911). Project Gutenberg eBook #78781.
From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards. Its words name: preserving or pickling. Check current food-safety guidance before following this.
- Preserving. Old preserving methods may not make food safe to keep. Use current tested guidance.
Ingredients 3 ingredients
- a glass lemon squeezer
- 1 oz. of honey
- 1 pint of boiling water
Cook safely
Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.
- Boiling water and steam. Turn pan handles inward, away from the edge of the hob. Lift lids away from you, and pour hot water away from your body: steam burns too.
Method
Chef Wood
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- Take a washed lemon, pare rind off thinly--do not grate deeply, as the pith is bitter and unpleasant--then extract the juice with a glass lemon squeezer.
- Add to the pared rind and juice 1 oz.
- of honey in a jug and pour over all 1 pint of boiling water, cover jug, allow to cool, and when cold strain.
- Cover well to preserve aroma;
- serve iced.
- Do not make the lemonade by pouring boiling water upon slices of lemon because the bitter pith will then spoil the flavour of the drink for most people.
Plating
Cookware for this recipe
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Saucepan
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Grater
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Sieve
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Measuring jug