Milk Lemonade

The "Queen" cookery books. No.2. ICES · Beaty-Pownall, S · 1902

Source: The "Queen" cookery books. No.2. ICES
Status: success · extracted 4 days ago
Not a recipe: No

Ingredients (6)

one pound of loaf sugar ↝ Sugar, NFS [Sugars and honey]
a gill of lemon juice ↝ Lemon juice, raw [Fruits and Fruit Juices]
half a pint of sherry
a pint of water ↝ Water, tap [Tap water]
a quart of new milk ↝ Soup, clam chowder, new england, canned, prepared with equal volume low fat (2%) milk [Soups, Sauces, and Gravies]
Some of the lemon rind rubbed off on to the sugar ↝ Lemon, raw [Citrus fruits]

Instructions (3)

Dissolve together the loaf sugar, lemon juice, sherry, and water, and let it stand till cold.
Then pour to it the new milk, and set it in ice as before.
Some of the lemon rind rubbed off on to the sugar is a great improvement to this.

Original Text · last edited 4 days ago

Milk Lemonade.—Dissolve together one pound of loaf sugar, a gill of lemon juice, half a pint of sherry, and a pint of water, and let it stand till cold. Then pour to it a quart of new milk, and set it in ice as before. Some of the lemon rind rubbed off on to the sugar is a great improvement to this.

Notes

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