Time: Altogether 1 hour to make it.

Sufficient to make 2-1/2 pints of lemonade.

Seasonable at any time.

  1. 1-1/2 pint of boiling water
  2. the juice of 4 lemons
  3. the rinds of 2
  4. 1/2 pint of sherry
  5. 4 eggs
  6. 6 oz. of loaf sugar
  • Pare off the lemon-rind thinly
  • Put it into a jug with the sugar, and pour over the boiling water
  • Let it cool, then strain it
  • Add the wine, lemon-juice, and eggs, previously well beaten, and also strained, and the beverage will be ready f/li>

  • If thought desirable, the quantity of sherry and water could be lessened, and milk substituted for them. To obtain the flavour of the lemon-rind properly, a few lumps of the sugar should be rubbed over it, until some of the yellow is absorbed.

    Source: The Book of Household Management by Isabella Beeton (1859)

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