Lemonade time! 3 recipes (1915)

Jun 4, 2013 by

The lemon is the family’s best friend
when the sun’s sizzling hot

by Caroline Coe

Hot enough for you today, Mrs Housekeeper?

‘Tis, eh? Well, why waste time on a torrid day talking about temperature — let’s turn our
attention to that best of all heat defyers: the humble lemon.

Lemonade time!The lemon is the family’s best friend when the sun is sizzling. The very sight of a golden lemon suggests ice water and sugar and a straw, in other words: Lemonade. There’ll be no grouches at the family dinner table if you drown the hot weather grouch out with ice-cold lemonade.

The simplest and quickest way for a busy house-mother to make lemonade is according to this recipe.

Allow 1/2 lemon and 2 teaspoons of sugar to each glass of lemonade. Extract the juice with a lemon squeezer, add sugar to juice, and when sugar is thoroughly dissolved pour the mixture into a pitcher of water which has been measured in the proportion of half a lemon to 1 glass of water.

An old-fashioned lemonade popular in the south is made as follows:

Squeeze juice from 3 lemons; add 2/3 cup of sugar and stir until sugar dissolves; add an even teaspoon of grated, yellow rind — our grandmothers called it “zest” — and over this pour 1/2 cup of boiling water and set aside to cool. When cold, add sugar and lemon juice and 2 cups of cold water. Serve in tall glass with ice chips in the bottom of each.

Egg lemonade is not so easily made, but it’s worth the trouble it takes to concoct it. [21st century editor’s note: The raw eggs would now pose health risks.] This is the recipe:

Juice and grated rind of 3 lemons, 1-1/2 cups of sugar, 1 cup of water, 2 fresh eggs. Put in a fruit jar and shake until very foamy. Add water, enough to fill the jar, and pour into glasses 2-3 full of cracked ice.

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