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Liqueoes, Lemonade

From My receipt book (1886).

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A historical recipe

My receipt book, by Lady and University of Leeds. Library (1886).

United Kingdom

Known as a British 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.

  • Preserving. Old preserving methods may not make food safe to keep. Use current tested guidance.

Ingredients 1 ingredient

  1. three pounds of 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.
  • 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.

Method

  1. Btand forty-eiglit hours, then strain it and wash the leaves in sufficient water to boil the sugar, to two quarts of whiskey put three pounds of sugar, let the syrup cool, then mix it with the spirit, bottle it, and after it has stood six weeks pour it gently off into clean bottles.

Plating

Cookware for this recipe

  • Saucepan
  • Whisk
  • Sieve
Source not stated by archive.org
Credit

From My receipt book (1886), printed page 131, digitised by the Internet Archive: https://archive.org/details/b21526977

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.