Lemonade. No. 1.

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)

two quarts of water ↝ Water, tap [Tap water]
one dozen lemons ↝ Lemon, raw [Citrus fruits]
pare four or six of them very thin ↝ Lemon, raw [Citrus fruits]
the juice ↝ Lemon, raw [Citrus fruits]
double-refined sugar
a quart of milk ↝ Milk, NFS [Milk, reduced fat]
the lemon-pips ↝ Lemon peel, raw [Fruits and Fruit Juices]

Instructions (3)

To two quarts of water take one dozen lemons; pare four or six of them very thin, add the juice to the water, and sweeten to your taste with double-refined sugar.
Boil a quart of milk and put into it; cover and let it stand all night, and strain it through a jelly-bag till it runs clear.
Leave the lemon-pips to go into the bag with the other ingredients.

Original Text

Lemonade. No. 1.

To two quarts of water take one dozen lemons; pare four or six of them very thin, add the juice to the water, and sweeten to your taste with double-refined sugar. Boil a quart of milk and put into it; cover and let it stand all night, and strain it through a jelly-bag till it runs clear. Leave the lemon-pips to go into the bag with the other ingredients.

Notes

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