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Lemonade that has the flavour and appearance of Jelly

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United Kingdom

Known as a British recipe, with similar versions prepared across other nations.

Ingredients 9 ingredients

  1. Lemons
  2. a pint of boiling water
  3. a quart of hot water
  4. Rub
  5. Oranges
  6. two pounds of the best lumpsugar
  7. a spoonful of this butter
  8. three pints of water
  9. a pound of sugar
Contains Milk Read from the ingredients, not verified. Check labels.

Possible health benefits

General information, not medical advice.

  1. Lemon High in vitamin C · Source of protein

    High in vitamin C · 53 mg per 100 g, 66% of the reference intake per 100 g

    • Vitamin C contributes to normal collagen formation for the normal function of blood vessels.
    • Vitamin C contributes to normal collagen formation for the normal function of bones.
    • Vitamin C contributes to normal collagen formation for the normal function of cartilage.
    11 more authorised claims
    • Vitamin C contributes to normal collagen formation for the normal function of gums.
    • Vitamin C contributes to normal collagen formation for the normal function of skin.
    • Vitamin C contributes to normal collagen formation for the normal function of teeth.
    • Vitamin C contributes to normal energy-yielding metabolism.
    • Vitamin C contributes to normal functioning of the nervous system.
    • Vitamin C contributes to normal psychological function.
    • Vitamin C contributes to the normal function of the immune system.
    • Vitamin C contributes to the protection of cells from oxidative stress.
    • Vitamin C contributes to the reduction of tiredness and fatigue.
    • Vitamin C contributes to the regeneration of the reduced form of vitamin E.
    • Vitamin C increases iron absorption.

    Vitamin C, also known as ascorbic acid, is a water-soluble nutrient found in some foods. In the body, it acts as an antioxidant, helping to protect cells from the damage caused by free radicals. NIH fact sheet

    Source of protein · 1.1 g per 100 g, 15% of the energy from protein

    • Protein contributes to a growth in muscle mass.
    • Protein contributes to the maintenance of muscle mass.
    • Protein contributes to the maintenance of normal bones.

    Nutrients per 100 g of “Lemons, raw, without peel”, USDA FoodData Central.

  2. Orange High in vitamin C · Source of folate

    High in vitamin C · 71 mg per 100 g, 89% of the reference intake per 100 g

    • Vitamin C contributes to normal collagen formation for the normal function of blood vessels.
    • Vitamin C contributes to normal collagen formation for the normal function of bones.
    • Vitamin C contributes to normal collagen formation for the normal function of cartilage.
    11 more authorised claims
    • Vitamin C contributes to normal collagen formation for the normal function of gums.
    • Vitamin C contributes to normal collagen formation for the normal function of skin.
    • Vitamin C contributes to normal collagen formation for the normal function of teeth.
    • Vitamin C contributes to normal energy-yielding metabolism.
    • Vitamin C contributes to normal functioning of the nervous system.
    • Vitamin C contributes to normal psychological function.
    • Vitamin C contributes to the normal function of the immune system.
    • Vitamin C contributes to the protection of cells from oxidative stress.
    • Vitamin C contributes to the reduction of tiredness and fatigue.
    • Vitamin C contributes to the regeneration of the reduced form of vitamin E.
    • Vitamin C increases iron absorption.

    Vitamin C, also known as ascorbic acid, is a water-soluble nutrient found in some foods. In the body, it acts as an antioxidant, helping to protect cells from the damage caused by free radicals. NIH fact sheet

    Source of folate · 30 µg per 100 g, 15% of the reference intake per 100 g

    • Folate contributes to maternal tissue growth during pregnancy.
    • Folate contributes to normal amino acid synthesis.
    • Folate contributes to normal blood formation.
    5 more authorised claims
    • Folate contributes to normal homocysteine metabolism.
    • Folate contributes to normal psychological function.
    • Folate contributes to the normal function of the immune system.
    • Folate contributes to the reduction of tiredness and fatigue.
    • Folate has a role in the process of cell division.

    Folate is a B-vitamin that is naturally present in many foods. Your body needs folate to make DNA and other genetic material. NIH fact sheet

    Nutrients per 100 g of “Oranges, raw, with peel”, USDA FoodData Central.

Claims: EU Register of health claims (Regulation (EU) No 432/2012, © European Union, CC BY 4.0), shown only where the ingredient meets the claim's conditions (Regulation (EC) No 1924/2006). Nutrients: USDA FoodData Central (CC0). Facts: NIH Office of Dietary Supplements (public domain).

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.
  • Hot sugar. Hot sugar sticks to skin and burns far hotter than boiling water: don't touch or taste it. Keep a bowl of cold water close, and keep children away while it cooks.
  • 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

  1. Pare as thin as possible six lemons, and a couple of Seville oranges, and steep them in a quart of hot water for four hours ;
  2. boil one pound and a quarter of loaf sugar in three pints of water, and skim it;
  3. add the liquor of the six lemons, and of the two oranges, to the juice of six China oranges, and twelve lemons, stir the whole well, and run through a jelly-bag till clear;
  4. then add a little orange water if you like the flavour, and if necessary, add more sugar.
  5. It will keep well if properly corked.
  6. Lejionade and tVine,* — Put the peel and juice of two lemons into a pan, and pour on them a pint of boiling water, a pound of sugar, and two bottles of good Burgundy ;
  7. let these stand half an hour, then strain it as usual.
  8. LEMON Bonbons.
  9. * — Take two pounds of the best lumpsugar, clarify and boil it to caramel;
  10. but just before it reaches that point, grate the rind of a lemon and put in it ;
  11. in the meanwhile melt a little butter;
  12. skim, and pour it oflf clear;
  13. take a spoonful of this butter, and rub it with your hand over a copperplate or marble slab, on which pour the caramel sugar;
  14. then have a sword blade, take an end in each hand, and impress lines in the sugar about an inch apart;
  15. then impress similar lines across the first, so as to form small cakes;
  16. this operation should be performed as quickly as possible, lest the sugar should cool before the whole is marked ;
  17. when however all is done, pass the blade carefully between tlie sugar and the slab, lay it on sheets of white paper, and when perfectly cold, separate the bonbons, and wrap each in paper ;
  18. keep them in a dry place.

Plating

Cookware for this recipe

  • Saucepan
  • Chef's knife
  • Grater
  • Vegetable peeler
  • Wooden spoon
  • Slotted spoon
  • Sieve