COOKLORE


Lemonades



to browse recipes, just click the menu button at top right of page



lemonade





1879



Upon the very thin rind and juice of 4 good-sized lemons put sugar to your taste, and 3 pints of boiling water. The lemonade should be made 36 or 48 hours before using it. Leave the peal in 1 day. Strain before using.



making lemonade





1880



Few persons understand properly the art of making lemonade. The lemon should first be rolled between the hands until it is quite soft, the skin removed with a sharp knife, and every pip extracted, the lemon held over a tumbler that no juice may be lost in the operation. The pulp should then be divided into small pieces, and the sugar thoroughly mixed with it. Last of all the requisite amount of water should be added. Orangeade may be made in the same way as lemonade, using less sugar. They both should be iced. Imperial drink is made by adding a small teaspoonful of cream of tartar dissolved in boiling water to each pint of lemonade.



Lemon or Orange Water Ice





1884



Take four lemons or oranges, or a mixture of both, grate the peel off two, and pour three pints of boiling water over them. Squeeze the juices out thoroughly into the water while hot. Sweeten much more than for orangeade, because the sugar freezes out of all kinds of ices. Set upon the ice to cool, and when ready to freeze it, beat up the whites of three eggs to a stiff froth, and add to the mixture after it is put into the freezer. The dasher will beat it into the water, and it will freeze like snow.



Pocket Lemonade Powders





1884



White sugar, one pound; tartaric of citric acid, one ounce; essence of lemon, half an ounce. Mix with pestle and mortar thoroughly, and dry, do up in tablespoonful packages. When thirsty add half pint of water.



lemonade Syrup





1884



With one pound of lump sugar rasp the yellow rind off six lemons. Moisten the sugar with as much water as it will absorb and boil it to a clear syrup. Add the juice of twelve lemons, stir it well in beside the fire, but do not let it boil any more. Bottle the syrup at once and cork it when cold. Mix a little of this syrup with cold water when lemonade is wanted.



lemonade for a sore throat





1885



A drink that is truly refreshing for one suffering from sore throat or cold, is made by pouring a quart of boiling water over a carefully washed handful of Irish moss. Let it stand until the water is cool, then strain through a muslin bag; add sugar and lemon juice, with a few thin slices of lemon, until it is about like a mild lemonade. A little cinnamon is considered an addition by some people.



lemonade and other fruit juices





1887



But we need not contain ourselves to lemons and oranges if we are temperance folk. . . . My mother’s method for grape sirup answers just as well for cherries, white currants, strawberries, and all subacid fruits which are pressed before cooking, cleared by straining well, and boiled slowly in a stoneware pan, adding a half-pint of crushed sugar to each quart of juice ten minutes before the hour’s boiling is done. Cool before bottling, seal, and keep in a dark, cold place, an ice-closet, down the well, or in a pit dug in the cellar floor, filled with sand.


egg lemonade





1889



We have our recipe from a gentleman whose friends declare that if in his course at Yale he acquired nothing else, he should be satisfied with the proficiency it brought him in the manufacture of this beverage. The necessary utensils are a lemonade glass and shaker, with a small wooden pestle, all of which will cost fifteen cents at a house-furnishing store. Extract the seeds from half of a large lemon and put it into the glass with three lumps of sugar. Press and work with the little pestle until the juice is extracted and the skin soft. This draws out the zest from the rind and adds greatly to the flavor. Add two tablespoonfuls of sugar, as much finely cracked ice, and a raw egg, and fill nearly full with cold water. Invert the tin shaker over it and shake well. It cannot be made at its best without ice, and it is necessary this this should be very finely cracked. Put the straws in the glass when you hand it to your friend, and don’t begin the task if the crowd is a large one unless you are strong of arm and steady of purpose. It cannot be made satisfactorily in large quantities.



milk lemonade





1890



Peel twenty-four lemons and put about one-third of the rinds into three quarts of hot water. Rub the other lemon peels with white sugar. Squeeze the lemons and add 1 ½ pounds of white sugar. Add the water and rinds and three quarts of boiling milk. Mix and strain through a jelly bag. Put it on ice to use on the day after it is made. It will keep two days.



summer lemonade





1890



Slice four lemons and two oranges over a cupful of white sugar. Add two tablespoonfuls of strawberries, raspberries, or cherries, and half a dozen slices of pineapple. Let the fruit stand for an hour, then add one quart of cold water.



lemon water ice





1890



Boil a quart of water and a pound and a half of sugar together; chip the yellow rind from three lemons and one orange, add to the syrup, boil five minutes and set away to cool. Peel one orange and five lemons, cut in quarters, take out the seeds and squeeze out the juice; mix with the syrup, strain through a cloth, turn into the freezer and freeze.



lemonade with pineapple





1899



Shave off the peel of four lemons in a large cup of water; add a pound of sugar, and boil the syrup for ten minutes. Add the juice of the lemons, and whatever pulp that can be pressed through the squeezer. Take the seeds out carefully. Add three large cups of water to the lemonade syrup and beat the mixture thoroughly. Add, finally, half a cup of the pulp of a blood orange, cut into bits, and the same amount of well-sugared pineapple chopped very fine. Set the lemonade where it will become ice cold. Add a teaspoonful of crushed ice to every tumblerful of lemonade and fill up the glass with the chilled beverage.



Ginger lemonade





1899



White sugar 6 pounds, lemon juice 1 gill, honey 4 ounces, ginger (bruised) 6 ounces, water 4 ½ gallons. Boil the ginger in 3 quarts of water for 30 minutes, add the sugar, lemon and honey, with the remainder of the water. Strain through a cloth. When cold add ¼ of the white of a large hen egg or a teaspoon of essence of lemon. Let it stand four days, then color with saffron. Bottle and close by machine in the usual way. This will make 8 dozen bottles.



egg lemonade





1900



Dissolve half a pound of sugar in a pint of water; add the juice of four lemons and a pint of cracked ice; stir in the beaten yolks of four eggs, and then the whites of the same eggs beaten to a stiff froth.



lemons with straws





1910



In serving refreshments for a juvenile frolic have lemonade or orangeade in the skins of the appropriate fruit. Cut a plug from each lemon or orange at the stem end, scoop out the pulp which is to be squeezed for the beverage. Cut two holes in each plug and insert straws. Fill the skins with the well-sweetened drink and replace the plugs.



ginger lemonade





1913



Cook a half pound of Canton ginger, and one and a half cups of sugar, the rind and juice of three lemons and three pints of water for twenty minutes. Add the juice of six lemons to the sirup, strain and cool. Serve with ice.



banana lemonade





1920



Six bananas peeled and rubbed through a sieve with 6 tablespoons of sugar and a tablespoon of lemon juice. Soak and dissolve half a package of gelatin in a little milk, and when cool, but not set, fold in a cup of cream that has been whipped solid. Mold, and when chilled serve with whipped cream.


Hot Spiced lemonade





1929



4 lemons

1 quart boiling water

1 tsp whole cloves

1 cup sugar

6 cherries cut in small pieces

1 tbsp minced crystallized ginger


Extract juice from 3 lemons, cut remaining lemon into thin slices, pour boiling water over sliced lemon and add remaining ingredients.



clove-lemon lemonade





1937



2 cups water

1 ½ cups lemon juice

1 tsp whole cloves

2 cups sugar


Combine ingredients in a saucepan, bring slowly to boiling point and cook for 2 minutes. Remove from heat, cool and strain. Store in covered glass jar until ready to use. For spicy lemonade, pour 3-4 tbsp of syrup over ice cubes in a tall glass and fill with ice water. Garnish with slice of fresh lemon and sprig of mint or a maraschino cherry.



Mapleade





1937



Blend juice of two lemons with 4 tbsp of maple syrup and 2 cups cold water. Half-fill four glasses with crushed ice and add mixture to fill. A dash of Angostura bitters may be added.



cherry lemonade





1942



2 cups sweetened cherry juice

1 cup lemon juice

1 cup sugar


Make a syrup of the sugar by adding ½ cup water and boiling three minutes. Combine all ingredients and pour over cracked ice.



Old-Fashioned lemonade





1950



6 lemons, juiced, keeping two cut-up rinds

5 pounds sugar

1 ounce citric acid

1 ounce tartaric acid

1 pint boiling water


Place sugar, acids, lemon juice and rinds in bowl. Pour boiling water over it, stir to melt sugar, and let stand overnight. Strain into two quart jars. Dilute to taste.