clarified lemonade
(from The Lady's Own Cookery Book, and New Dinner-table Directory, by Charlotte Campbell Bury, 1844)
Ingredients:
Instructions:
Ingredients:
6 lemons
1/2 lb. sugar
1/2 pint white wine
1 quart boiling water
1/2 pint boiling milk
Instructions:
Pare the rind of three lemons as thin as you can; put them into a jug, with the juice of six lemons, the sugar, white wine, and boiling water. Let it stand all night. In the morning, add the boiling milk: then run it through a jelly-bag till quite clear.
Photo by Adryan R. Villanueva, CC-4.0
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