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Milk Lemonade

A historical recipe from A handbook of invalid cooking, by Mary A. Boland (1893).

A historical recipe

A handbook of invalid cooking: for the use of nurses in training, nurses in private practice, and others who care for the sick, by Mary A. Boland (1893). Project Gutenberg eBook #54568.

From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.

Source and licence

From A handbook of invalid cooking, by Mary A. Boland (1893). Digitised by Project Gutenberg, eBook #54568 (https://www.gutenberg.org/ebooks/54568). Public domain in the USA; its status may differ elsewhere.

Read the original Public domain in the USA

What was changed: As printed, from the book's text; Project Gutenberg's header and licence removed. Ingredient lines were read out of the text by a program. A historical recipe, not current advice.

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Ingredients

Method

  1. 1 Tablespoon of sugar.
  2. 1 Cup of boiling water.
  3. ¼ Cup of lemon-juice.
  4. ¼ Cup of sherry.
  5. 1¼ Cups of cold milk.
  6. Pour the boiling water over the sugar, and then put in the lemon-juice and sherry.
  7. Stir it until the sugar dissolves, add the cold milk, and stir again until the milk curdles, then strain through a jelly-bag or napkin.
  8. This is a cool and refreshing drink, especially for children.