LEMON WINE. — Take six
large lemons ; pare off the rind thin ;
squeeze out the juice ; steep the rind in
the juice ; and put to it a quart of
brandy; let it stand closely covered
three days ; then squeeze 6 lemons
more, and mix 2 quarts of spring water,
and as much sugar as will sweeten the
whole ; boil the water, lemons, and
sugar together ; when cold, add a quart
of sherry, the other lemons, and some
brandy ; mix them together ; and run
it through a flannel bag ; let it stand
two or three months. Bottle, cork well,
and keep in a cool place.
LEMONADE— Hot water, 2
quarts ; 2 lemons, sliced ; \ lb. of
sugar ; % oz. of gum arabic. Strain
through a flannel bag, and bottle off.
LEMONADE, to be made the
day before wanted. — Pare 24
lemons thin, put 8 of the rinds into 3,
quarts of hot water, and cover for four
hours. Rub some fine sugar on the
lemons to attract the essence, and put
it into a bowl, into which squeeze the
juice of the lemons. To it add ij lb.
of fine sugar, then put the water to the
above. Some persons add boiling milk,
2 or 3 quarts, and strain ; but this is
optional.
LEMONADE, Concentrated.
— Take 2 lbs. of loaf sugar, break it up,
and pour on it a pint of cold water ; let
it heat gradually, until it boils and is
converted into syrup ; add, while hot, 1
drachm of essence of lemon, and \ oz.
of citric acid; a tablespoonful of this,
added to a tumbler of water, makes a
very pleasant drink.
LEMONADE, Delicious Milk.
— Pour a pint of boiling water on six or
eight ounces of loaf sugar, add a quarter
of a pint of lemon juice, and half the
quantity of good sherry wine, and a
table-spoonful of brandy to keep it.
Then add three quarters of a pint of
cold milk, and strain the whole, to
make it nice and clear.
This is an American receipt, and is
much valued in that country
LEMONADE, like Jelly — Pare
two Seville oranges and six lemons thin,
and steep them four hours in a quart of
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LIN
hot water. Boil 1 Jf lb. of loaf sugar In
three pints of water, and skim it. Add
the two liquors to the juice of six China
oranges, and twelve lemons; stir the
whole well, and run it through a jelly-
bag till clear. Then add a little orange-
water, if you like the flavour, and if
wanted, more sugar. It will keep well
if corked.
tt§T Any of the above may be made
effervescing by taking nearly half a
tumbler of water, and dissolving in it so
grains of carbonate of soda, and mixing
with it the same quantity of lemonade.
LEMONADE POWDERS.—
Citric acid 1 oz. ; carbonade of soda,
1 % oz. ; 4 ozs. of powdered sugar.
This fine dry lemonade will keep well.
Powdered ginger, nutmeg, or cinnamon
may be added, ad libitum.✪ Lemonade Powders. Put as
much as you like into cold water.
LEMONADE, Superior. — Pare
as many lemons as you are likely to
want ; on the peels pour hot water, but
more juice will be necessary than you
need use the peels for. While infusing,
boil sugar and water to a good syrup
with the white of an egg whipt up;
when it boils, pour a little cold water
into it ; set it on again, and when it
boils up take off, and settle. Skim, and
pour it clear from the sediment to the
infusion, and the lemon juice, stir and
taste it, and add as much more water as
will make a very rich lemonade✪ Superior Lemonade. Wet
a jelly-bag, and squeeze it dry, then
strain the liquor, which will be uncom-
monly fine.
LENITIVE ELECTUARY. ✪ Lenitive Electuary
Consult me
1902Page 293 · 3 recipe records on this page
Presented as published in 1902. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
LEMON WINE. — Take six large lemons ; pare off the rind thin ; squeeze out the juice ; steep the rind in the juice ; and put to it a quart of brandy; let it stand closely covered three days ; then squeeze 6 lemons more, and mix 2 quarts of spring water, and as much sugar as will sweeten the whole ; boil the water, lemons, and sugar together ; when cold, add a quart of sherry, the other lemons, and some brandy ; mix them together ; and run it through a flannel bag ; let it stand two or three months. Bottle, cork well, and keep in a cool place.
LEMONADE— Hot water, 2 quarts ; 2 lemons, sliced ; \ lb. of sugar ; % oz. of gum arabic. Strain through a flannel bag, and bottle off.
LEMONADE, to be made the day before wanted. — Pare 24 lemons thin, put 8 of the rinds into 3, quarts of hot water, and cover for four hours. Rub some fine sugar on the lemons to attract the essence, and put it into a bowl, into which squeeze the juice of the lemons. To it add ij lb. of fine sugar, then put the water to the above. Some persons add boiling milk, 2 or 3 quarts, and strain ; but this is optional.
LEMONADE, Concentrated. — Take 2 lbs. of loaf sugar, break it up, and pour on it a pint of cold water ; let it heat gradually, until it boils and is converted into syrup ; add, while hot, 1 drachm of essence of lemon, and 1/2 oz. of citric acid; a tablespoonful of this, added to a tumbler of water, makes a very pleasant drink.
LEMONADE, Delicious Milk. — Pour a pint of boiling water on six or eight ounces of loaf sugar, add a quarter of a pint of lemon juice, and half the quantity of good sherry wine, and a table-spoonful of brandy to keep it. Then add three quarters of a pint of cold milk, and strain the whole, to make it nice and clear.
This is an American receipt, and is much valued in that country
LEMONADE, like Jelly — Pare two Seville oranges and six lemons thin, and steep them four hours in a quart of
f-F.MT
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hot water. Boil 1 1/2 lb. of loaf sugar In three pints of water, and skim it. Add the two liquors to the juice of six China oranges, and twelve lemons; stir the whole well, and run it through a jellybag till clear. Then add a little orangewater, if you like the flavour, and if wanted, more sugar. It will keep well if corked.
Any of the above may be made effervescing by taking nearly half a tumbler of water, and dissolving in it so grains of carbonate of soda, and mixing with it the same quantity of lemonade.
LEMONADE POWDERS.— Citric acid 1 oz. ; carbonate of soda, 1 1/2 oz. ; 4 ozs. of powdered sugar. This fine dry lemonade will keep well. Powdered ginger, nutmeg, or cinnamon may be added, ad libitum.. Put as much as you like into cold water.
LEMONADE, Superior. — Pare as many lemons as you are likely to want ; on the peels pour hot water, but more juice will be necessary than you need use the peels for. While infusing, boil sugar and water to a good syrup with the white of an egg whipt up; when it boils, pour a little cold water into it ; set it on again, and when it boils up take off, and settle. Skim, and pour it clear from the sediment to the infusion, and the lemon juice, stir and taste it, and add as much more water as will make a very rich lemonade. Wet a jelly-bag, and squeeze it dry, then strain the liquor, which will be uncommonly fine.
LENITIVE ELECTUARY.
Records on this page
Lemonade PowdersSuperior LemonadeLenitive Electuary