Lemonade
From Sense in the kitchen---A guide to economical cooking (1881).
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A historical recipe
Sense in the kitchen---A guide to economical cooking, by Abby Merrill. [from old catalog] Adams (1881).
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
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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
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- 3 lemons to a quart of water.
- 6 tablespoonfuls of sugar.
- Pare the yellow peel from the lemons, and unless you intend to use the drink 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.
Cookware for this recipe
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Chef's knife
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Cutting board
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Vegetable peeler