Cassell's New Dictionary of Cookery

From Aberdeen Crullas to Zwiebach — the vast Cassell's dictionary with a recipe for everything, each priced to the penny ('Probable cost, 2s.'), plus the whole science of the 1912 kitchen.

HomeThe Principles of Cookery › American Lemonade

American Lemonade

Put into a large tumbler the juice of one lemon, a table-spoonful of icing sugar, a wineglass of water, and fill up to three parts with shaved or crushed ice. Shake well, fill up with soda water, dash with raspberry or strawberry syrup, and place a slice of lemon and a slice of orange on top. Serve with a straw. A delicious summer drink. Probable cost, 8d.

← AMERICAN BREAKFAST (or GRIDDLE) CAKESAmerican Oven →