no. 19. plain lemonade.
(from Hand-book for active service; containing practical instructions in campaign duties, by Egbert L. Viele, 1861, Chapter VIII.)
Ingredients:
Instructions:
(from Hand-book for active service; containing practical instructions in campaign duties, by Egbert L. Viele, 1861, Chapter VIII.)
Ingredients:
1 lemon
2 tbsp. sugar
1 pint water
Instructions:
Thinly peel the third part of a lemon, which put into a basin with 2 table-spoonsful of sugar; roll the lemon with your hand upon the table to soften it; cut it into two, lengthwise, squeeze the juice over the peel, &c., stir round for a minute with a spoon to form a sort of syrup; pour over a pint of water, mix well, and remove the pips; it is then ready for use. If a very large lemon, and full of juice, and very fresh, you may make a pint and a half to a quart, adding sugar and peel in proportion to the increase of water. The juice only of the lemon and sugar will make lemonade, but will then be deprived of the aroma which the rind contains, the said rind being generally thrown away.
Bringing the