Lemonade in a Minute (No. 477)

The Cook's Oracle; and Housekeeper's ... · Kitchiner, William · 1817
Source
The Cook's Oracle; and Housekeeper's Manual
Status
success · extracted 13 days ago
Not a recipe
No
Ingredients (9)
for superlative syrup of lemons
alternative flavouring
to make sherbet
to make a punch
Instructions (4)
  1. Pound a quarter of an ounce (avoirdupois) of citric, i. e. crystallized lemon acid, with a few drops of quintessence of lemon-peel (No. 408), and mix it by degrees with a pint of clarified syrup (No. 475), or capillaire.
  2. Mix only three quarters of a pint of syrup first, and add the other quarter if you find it too acid.
To make sherbet
  1. A table-spoonful of this in a pint of water will immediately produce a very agreeable sherbet.
To make a punch
  1. the addition of rum or brandy will convert this into a punch.
Original Text
Lemonade in a Minute.—(No. 477.) Pound a quarter of an ounce (avoirdupois) of citric, i. e. crystallized lemon acid,297-* with a few drops of quintessence of lemon-peel (No. 408), and mix it by degrees with a pint of clarified syrup (No. 475), or capillaire. For superlative syrup of lemons, see No. 391. Obs.—The proportion of acid to the syrup, was that selected (from several specimens) by the committee of taste. We advise those who are disposed to verify our receipt, to mix only three quarters of a pint of syrup first, and add the other quarter if they find it too acid. If you have none of No. 408, flavour your syrup with thin-cut lemon-peel, or use syrup of lemon-peel (No. 393). A table-spoonful of this in a pint of water will immediately produce a very agreeable sherbet; the addition of rum or brandy will convert this into [298]
Notes
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