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White Lemonade

A historical recipe from Breakfast, Luncheon and Tea, by Marion Harland (1875).

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A historical recipe

Breakfast, Luncheon and Tea, by Marion Harland (1875). Project Gutenberg eBook #49944.

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. 3 cups loaf sugar
  2. 2 glasses white wine
  3. 2 quarts fresh milk

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. 3 lemons.
  2. 3 cups loaf sugar.
  3. 2 glasses white wine.
  4. 2 quarts fresh milk, boiling hot.
  5. Wash the lemons, grate all the peel from one into a bowl;
  6. add the sugar, and squeeze the juice of the three over these.
  7. After two hours add the wine, and then, quickly, the boiling milk.
  8. Strain through a flannel jelly-bag.
  9. Cool and set in the ice until wanted.

Plating

Cookware for this recipe

  • Saucepan
  • Mixing bowl
  • Grater
  • Vegetable peeler
  • Sieve
Source Public domain in the USA
Credit

From Breakfast, Luncheon and Tea, by Marion Harland (1875). Digitised by Project Gutenberg, eBook #49944 (https://www.gutenberg.org/ebooks/49944). Public domain in the USA; its status may differ elsewhere.

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.