1871 Barkeeper's ready reference

barkeepers' ready reference.

88

No. 79. FRENCH LEMONADE.

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(For two quarts.) 3 large lemons, cut and mashed. The white of two eggs. 9 large spoonfuls of white sugar. Beat well together; add three pints of water, and till up with ice. Grate nutmeg on top, and serve in large glasses with some of the cream on each glass.