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To malic Lemonade a second way

From The experienced English housekeeper (1810).

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A historical recipe

The experienced English housekeeper, by Elizabeth Raffald and University of Leeds. Library (1810).

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.

Ingredients 3 ingredients

  1. a pint of water
  2. one pound of sugar
  3. a pint of white wine

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

  1. PARE six or eight large lemons;
  2. put the peels into a pint of water ;
  3. give them a boil ;
  4. when cold squeeze your lemons into it, and put in one pound of sugar;
  5. then strain it through a lawn-sieve to as much water as will make it pleasant;
  6. just before you send it up, put in a pint of white wine, and the juice of an orange, if you like it.

Plating

Cookware for this recipe

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

From The experienced English housekeeper (1810), printed page 333, digitised by the Internet Archive: https://archive.org/details/b21524592

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.