Lemonade

New system of domestic cookery, forme... · Rundell, Maria Eliza Ketelby · 1806
Source
New system of domestic cookery, formed upon principles of economy, and adapted to the use of private families
Status
success · extracted 13 days ago
Not a recipe
No
Ingredients (8)
For the lemonade
Instructions (12)
  1. Pare a number of lemons according to the quantity you are likely to want.
  2. Pour hot water over the peels of the lemons.
  3. Boil sugar and water to a good syrup with the whipped egg white.
  4. When the syrup boils, pour a little cold water into it.
  5. Set the syrup to boil again, and when it boils up, take the pan off.
  6. Set the syrup to settle.
  7. Remove any skum from the syrup.
  8. Pour the clear syrup from the sediment into the water the peels were infused in, and the lemon juice.
  9. Stir and taste the mixture.
  10. Add as much more water as shall be necessary to make a very rich lemonade.
  11. Wet a jelly bag and squeeze it dry.
  12. Strain the liquor through the jelly bag.
Original Text
Another way. Pare a number of lemons according to the quantity you are likely to want; on the peels pour hot water, but more juice will be necessary than you need use the peels of. While infusing, boil sugar and water to a good syrup with the white of an egg whipt up. When it boils, pour a little cold water into it; set it on again, and when it boils up take the pan off, and set it to settle. If there is any skum, take it off, and pour it clear from the sediment to the water the peels were infused in, and the lemonjuice; stir and taste it, and add as much more water as shall be necessary to make a very rich lemonade. Wet a jellybag, and squeeze it dry, then strain the liquor, which is uncommonly fine.
Notes
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