Milk Lemonade
A historical recipe from The Lady's Own Cookery Book, and New Dinner-Table Directory, by Bury, Charlotte Campbell, Lady (1844).
A historical recipe
The Lady's Own Cookery Book, and New Dinner-Table Directory; In Which will Be Found a Large Collection of Original Receipts. 3rd ed., by Bury, Charlotte Campbell, Lady (1844). Project Gutenberg eBook #29232.
From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.
Ingredients 3 ingredients
- a quart of boiling milk
- a pound of sugar
- a pint of boiling 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
Chef Wood
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- Squeeze the juice of six lemons and two Seville oranges into a pan, and pour over it a quart of boiling milk.
- Put into another pan the peel of two lemons and one Seville orange, with a pound of sugar;
- add a pint of boiling water;
- let it stand a sufficient time to dissolve the sugar;
- then mix it with the milk, and strain it through a fine jelly-bag.
- It should be made one day and strained off the next.
Plating
Cookware for this recipe
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Saucepan
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Vegetable peeler
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Sieve