Quick Lemonade
A historical recipe from The International Jewish Cook Book 1600 Recipes According to the Jewish Dietary Laws with the Rules for Kashering, by Florence Kreisler Greenbaum (1919).
A historical recipe
The International Jewish Cook Book 1600 Recipes According to the Jewish Dietary Laws with the Rules for Kashering; the Favorite Recipes of America, Austria, Germany, Russia, France, Poland, Roumania, Etc., Etc., by Florence Kreisler Greenbaum (1919). Project Gutenberg eBook #12350.
From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.
Ingredients 2 ingredients
Cook safely
- 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
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- Wash two lemons and squeeze the juice;
- mix thoroughly with four tablespoons of sugar, and when the sugar is dissolved add one quart of water, cracked ice, and a little fresh fruit or slices of lemon if convenient.
- If the cracked ice is very finely chopped and put in the glasses just before serving it will make a better-looking lemonade.
- When wine is used take two-thirds water and one-third wine.
Plating
Cookware for this recipe
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Chef's knife
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Cutting board