Plain lemonade
A historical recipe from Foods and Household Management, by Helen Kinne, Cooley, Anna M. (Anna Maria) (1914).
A historical recipe
Foods and Household Management: A Textbook of the Household Arts, by Helen Kinne, Cooley, Anna M. (Anna Maria) (1914). Project Gutenberg eBook #40796.
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 Foods and Household Management, by Helen Kinne, Cooley, Anna M. (Anna Maria) (1914). Digitised by Project Gutenberg, eBook #40796 (https://www.gutenberg.org/ebooks/40796). 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
- After deciding upon the proper amounts to be used, dissolve the sugar in a part of the water, brought to the boiling point.
- When cool, add the lemon juice and remaining water, ice and serve.
- A small portion of grated rind may be added to the boiling water.
- Another method is to use lump sugar, rubbing the peel of the lemon upon each lump before dissolving.
- The general method is the same with other fruits, pulpy fruit and berries being mashed, the water added, and strained.
- Cherries, strawberries, and pieces of pulp are sometimes added before serving, when the fruit drink is ladled from a bowl as fruit punch.
- Be sure to cut the berries if they are large.
- A brightness is imparted to the fruit punch by the addition of carbonated water just before serving.
- A quart of fruit punch, if served in small cups, will suffice for eight people.
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