Lemonade

The Experienced English Housekeeper · Elizabeth Raffald · 1784

Source: The Experienced English Housekeeper
Status: success · extracted 12 days ago
Not a recipe: No

Ingredients (8)

for the lemonade base

four gallons of ſpring water ↝ Water, tap [Tap water]
ſeven pounds of Liſbon ſugar ↝ Sugar, NFS [Sugars and honey]
the juice of two lemons ↝ Lemon, raw [Citrus fruits]

for flavoring

the peel with two ounces of ginger ↝ Ginger root, raw [Vegetables and Vegetable Products]
in three pints of water ↝ Water, tap [Tap water]

for fermentation and finishing

two ſpoonfuls of yeſt ↝ Yeast [Not included in a food category]
a quarter of an ounce of iſinglaſs beat very thin
two pounds of jar raiſins ↝ Raisins [Dried fruits]

Instructions (8)

Take four gallons of spring water and seven pounds of Lisbon sugar.
Boil it a quarter of an hour, and keep scumming it well.
When the liquor is cold, squeeze in the juice of two lemons.
Boil the peel with two ounces of ginger in three pints of water one hour.
When it is cold, put it all together into a barrel.
Add two spoonfuls of yeast, a quarter of an ounce of isinglass beat very thin, and two pounds of jar raisins.
Close it up, and let it stand seven weeks.
Then bottle it.

Original Text

TAKE four gallons of ſpring water and ſeven pounds of Liſbon ſugar, boil it a quarter of an hour, and keep ſcumming it well; when the liquor is cold ſqueeze in the juice of two lemons, then boil the peel with two ounces of ginger in three pints of water one hour; when it is cold put it all together into a barrel, with two ſpoonfuls of yeſt, a quarter of an ounce of iſinglaſs beat very thin, and two pounds of jar raiſins, then cloſe it up, and let it ſtand ſeven weeks, then bottle it; the beſt ſeaſon to make it is the ſpring.

Notes

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