Presented as published in 1912. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
Lemonade
From Lessons in cooking through preparation of meals, 1912
Serves 1
A modern interpretation · AI-generated from the original record
Ingredients
- juice of 1 lemon
- 2 or 3 teaspoons sugar
- sugar syrup for sweetening
Method
Use the juice of 1 lemon for each glass of lemonade.
Sweeten with sugar or sugar syrup for better mixing.
As published
This recipe was extracted from Lessons in cooking through preparation of meals (1912) by Eva Roberta Robinson, page 12. The excerpt below is the record exactly as published.
LEMONADE Cottage Pie Line a baking dish with mashed potatoes left from dinner the night before. In the center place chopped meat (rem- nants of the steak) and gravy. Season well, cover with mashed potato. Bake in hot oven 20 minutes. Lemonade Use the juice of ^ lemon for each glass of lemonade. Sweeten with 2 or 3 teaspoons sugar ; or — and this is much better — use sugar syrup for sweetening
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