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Lemonade

From Tennessee and Virginia cook book (1911).

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A historical recipe

Tennessee and Virginia cook book, by Isabella R. Boyd (1911).

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. two cups sugar
  2. one-half cup of 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

  1. Put two cups sugar in saucepan, add one-half cup of water, place on range and bring to boiling point, boil three minutes: Pour hot syrup over the thin rind of lemon from which all the white, bitter portion has been removed, let stand till cold.
  2. Add the juice of six lemons to two quarts of water and combine with cold syrup;
  3. let stand in a covered vessel two hours to ripen before serving.
  4. All fruit juice except currant, grape, raspberry and pineapple are more palatable uncooked.
  5. Elizabeth 0.
  6. Hiller, Chicago, 111.

Plating

Cookware for this recipe

  • Saucepan
Source http://creativecommons.org/publicdomain/zero/1.0/
Credit

From Tennessee and Virginia cook book (1911), printed page 222, digitised by the Internet Archive: https://archive.org/details/TennesseeAndVirginiaCookBook

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.