Lemonade. No. 3. “Milk Lemonade.”

The Cookery Book of Lady Clark of Til... · Lady Clark of Tillypronie · 1909

Source: The Cookery Book of Lady Clark of Tillypronie
Status: success · extracted 12 days ago
Not a recipe: No

Ingredients (8)

5 lemons ↝ Lemon, raw [Citrus fruits]
2 Seville oranges ↝ Orange, raw [Citrus fruits]
a quart of boiling water ↝ Water, tap [Tap water]
1/4 lb. of loaf sugar ↝ Sugar, NFS [Sugars and honey]
the juice of 2 lemons ↝ Lemon, raw [Citrus fruits]
the juice of the 2 oranges ↝ Orange, raw [Citrus fruits]
1/2 pt. of good white wine ↝ Wine, white [Wine]
1 pt. of boiling milk ↝ Milk, NFS [Milk, reduced fat]

Instructions (5)

Pare the rinds of the lemons and Seville oranges as thin as possible, using no white part.
Put the peel into a jug with a quart of boiling water, 1/4 lb. of loaf sugar, the juice of 2 lemons, and of the 2 oranges, and 1/2 pt. of good white wine.
Cover the jug and let it stand all night.
The next morning, add 1 pt. of boiling milk to the mixture.
Run the mixture through a jelly bag until it is quite clear. Much depends on the milk being boiling hot.

Original Text

Lemonade. No. 3. “Milk Lemonade.” (Miss Duckworth.)
5 lemons, 2 Seville oranges. Pare the rinds as thin as possible. Use no white. Put the peel into a jug with a quart of boiling water; ¼ lb. of loaf sugar, the juice of 2 lemons, and of the 2 oranges, and ½ pt. of good white wine. Cover the jug, and let it stand all night.
Next morning add to it 1 pt. of boiling milk, and run it through a jelly bag, as you would jelly, till it is quite clear. Much depends on the milk being boiling hot.

Notes

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