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Lemonade Syrup

From Mrs. Wilson's new cookbook (revised) a complete collection of original recipes and useful household information (1920).

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A historical recipe

Mrs. Wilson's new cookbook (revised) a complete collection of original recipes and useful household information , by Mary Elizabeth Lyles Wilson (1920).

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.

Ingredients 2 ingredients

  1. 4 cups water
  2. 2 cups sugar

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

  1. 4 cups water.
  2. Juice 6 lemons.
  3. 2 cups sugar.
  4. If rinds are good, wash and drop into boiling water.
  5. Let stand fifteen minutes.
  6. Boil all of the above into a syrup.
  7. Put hot in sterilized bottles, to be used for tea, lemonade and all drinks when this acid flavor is needed.

Plating

Cookware for this recipe

  • Saucepan
Source not stated by archive.org
Credit

From Mrs. Wilson's new cookbook (revised) a complete collection of original recipes and useful household information (1920), printed page 145, digitised by the Internet Archive: https://archive.org/details/cu31924090141296

What was changed: Read by machine from the book's scanned text into ingredients and method. The title's capitals were tidied; spelling and scanning errors are left as they are.