Lemonade or Orangeade

The Art of Cookery Made Easy and Refined · Mollard, John · 1802

Source: The Art of Cookery Made Easy and Refined
Time: Cook: 10 min Total: 10 min
Status: success · extracted 13 days ago
Not a recipe: No

Ingredients (10)

a gallon of spring water ↝ Water, tap [Tap water]
some cinnamon ↝ Sugar, cinnamon [Sugars and honey]
cloves ↝ Garlic, raw [Vegetables and Vegetable Products]
plenty of orange and lemon juices ↝ Orange, raw [Citrus fruits]
plenty of orange and lemon juices ↝ Lemon juice, raw [Fruits and Fruit Juices]
a bit of each peel ↝ Orange peel, raw [Fruits and Fruit Juices]
a bit of each peel ↝ Lemon peel, raw [Fruits and Fruit Juices]
loaf sugar ↝ Sugar, NFS [Sugars and honey]
the whites of six eggs ↝ Egg, white only, raw [Eggs and omelets]
one yolk ↝ Egg, yolk only, raw [Eggs and omelets]

Instructions (4)

To a gallon of spring water add some cinnamon and cloves, plenty of orange and lemon juices, with a bit of each peel; sweeten well with loaf sugar, and whisk with it the whites of six eggs and one yolk.
Put it over a brisk fire, and when it boils let it simmer ten minutes.
Then run it through a jelly bag, and let it stand till cold before it is drunk.
This mode is recommended, the liquor having been boiled.

Original Text

Lemonade or Orangeade.

To a gallon of spring water add some cinnamon and cloves, plenty of orange and lemon juices, with a bit of each peel; sweeten well with loaf sugar, and whisk with it the whites of six eggs and one yolk. Put it over a brisk fire, and when it boils let it simmer ten minutes; then run it through a jelly bag, and let it stand till cold before it is drunk. This mode is recommended, the liquor having been boiled.

Notes

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