Mrs. Beeton's All About Cookery

The most trusted name in the Victorian kitchen, arranged A to Z: over a thousand recipes with the price of every dish worked out to the penny — including what to serve at a ball supper, and how to carve what you serve.

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Invalids, Lemonade for

IN.

GREDIENTS for 1 pint of lemonade. lemon, lump sugar to taste, 1 pint of boiling water. AVERAGE COST, 1d. Pare off the rind of the lemon thinly; ITALIAN CREAM. cut the lemon into 2 or 3 thick slices, and remove as much as possible of the white outside pith and all the pips. Put the slices of lemon, the peel and lump sugar into a jug; pour over the boiling water, cover it closely, and in 2 hours it will be fit to drink. It should either be strained or poured off from the sediment.

TIME.-2 hours.

SEASONABLE at any time.

For the Modern Kitchen

A cold-infusion lemonade meant for the sickroom: no boiling of the fruit, no acid sharpness from squeezed juice, just steeped rind and slices. It is closer to a lemon tisane than to modern lemonade.

A Little History

Lemonade for invalids belongs to a whole class of Victorian sickroom drinks — barley water, toast water, whey, blackcurrant tea — that a household was expected to produce without troubling a doctor. The logic was that a feverish patient needed fluid and a little sugar, and that anything sharp or heavy would sit badly, so the lemon is infused rather than squeezed and the result is fragrant and faintly sweet rather than tart. A penny a pint put this within reach of most households keeping Mrs Beeton's book, and the recipe's placement among invalid cookery reflects a period in which nursing the sick at home was squarely the mistress of the house's work.

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