1869 Cooling Cups and Dainty drinks by William Terrington

122

Lemon Syrups, Sfc.

pound them

Tangerine oranges very thin ;

into

a add 2 quarts of boiling water, the juice of 18 lemons, and 8 sweet and 2 Seville oranges ; stir the whole well ; strain clear ; add orange-flower water to taste ; a little lemon brandy is an improvement. Lemonade. — Juice of 3 lemons, strained, peel of mass in a mortar with 21bs. of sugar ;

mix

cold water, 1 quart ;

digest

sugar, :}lb.

1

;

;

;

; strain through a sieve.

for five hours

— Citric acid, 11 drachm ;

Lemon Syrup.

essence

sugar, 4 oz.

cold water, 1

of lemon, 1 0 drops ;

;

pint.

2. — Citric acid, 2J oz.

Lemon Syrup, No.

of lemon-peel,

distilled water,

tincture

oz.

2^

;

dissolve the acid and

5^- drachms ;

syrup, 3 pints ;

add the tincture.

sugar in the water ;

— Pint of boiling milk, 1 pint of

Lemon Whey.

mix

strain through

sugar to taste ;

lemon-juice

;

;

sieve.

— Juice of 12 lemons, thin rind

Lemon Shrub.

of ; lib. of loaf-sugar, whites of 2 eggs well whisked, pint of water, £ pint of rum, £ pint of brandy ; strain when required. Lemon Syllabubs. — To 1 pint of cream, add pint of white wine, thin peel of 3 lemons, juice of 2

whip up well

powdered sugar ;

lemon,

lib.

1