Lemonade. No. 2.

The Lady's Own Cookery Book, and New ... · Bury, Charlotte Campbell, Lady · 1840

Source: The Lady's Own Cookery Book, and New Dinner-Table Directory;: In Which will Be Found a Large Collection of Original Receipts. 3rd ed.
Status: success · extracted 13 days ago
Not a recipe: No

Ingredients (7)

The peel of five lemons ↝ Lemon peel, raw [Fruits and Fruit Juices]
and two Seville oranges pared very thin, so that none of the white is left with it
eight ounces of sugar ↝ Sugar, NFS [Sugars and honey]
a quart of boiling water ↝ Water, tap [Tap water]
the juice to the peels ↝ Lemon juice, raw [Fruits and Fruit Juices]
a quarter of a pint of white wine ↝ Wine, white [Wine]
half a pint of boiling milk ↝ Milk, NFS [Milk, reduced fat]

Instructions (8)

Pare the peel of five lemons and two Seville oranges very thin, so that none of the white is left with it.
Put the peels in a basin with eight ounces of sugar and a quart of boiling water.
Let it stand all night.
In the morning, squeeze the juice from the lemons to the peels, and pick out the seeds.
Put to it a quarter of a pint of white wine and stir all well together.
Add half a pint of boiling milk and pour it on, holding it up high.
Let it stand half an hour without touching it.
Then run it through a jelly-bag.

Original Text

Lemonade. No. 2.

The peel of five lemons and two Seville oranges pared very thin, so that none of the white is left with it; put them in a basin, with eight ounces of sugar and a quart of boiling water. Let it stand all night, and in the morning squeeze the juice to the peels, and pick out the seeds; then put to it a quarter of a pint of white wine; stir all well together; add half a pint of boiling milk, and pour it on, holding it up high. Let it stand half an hour without touching it; then run it through a jelly-bag.

Notes

—