To Make Ginger Lemonade
Ten gallons of water, twelve pounds and a half of lump sugar, to be boiled twenty minutes; clear it with the whites of six eggs. Half a pound of common race ginger, to be bruised and boiled with the liquor. The boiling liquor to be poured upon ten lemons pared. When quite cold, put it in the cask, with two spoonfuls of yeast, the lemons sliced, and half an ounce of isinglass. Stop up the vessel and next day, it will be ready to bottle in three weeks, and may be drank in three weeks more. Bregion, Joseph. The Practical Cook. London: 1845
Delicious Milk Lemonade
Dissolve six ounces of loaf sugar in a pint of boiling water, and mix with them a quarter-pint of lemon-juice, and the same quantity of sherry; then add three quarters of a pint of cold milk, stir the whole well together, and pass it through a jelly-bag till clear. Acton, Eliza. Modern Cookery. London: 1859.
To a large table-spoonful of flax-seed allow a tumbler and a half of cold water. Boil them together till the liquid becomes very sticky. Then strain it hot over a quarter of a pound of pulverized sugar candy, and an ounce of pulverized gum arabic. Stir it till quite dissolved, and squeeze into it the juice of a lemon. This mixture has frequently been found an efficacious remedy for a cold; taking a wine-glass of it as often as the cough is troublesome. Leslie, Eliza. Directions for Cookery. Philadelphia: 1840 Gillette’s White House Cook Book 1887 copied exactly but left out the word 'candy'
Soak, pick over, and wash one quarter of a cup of Irish moss. Pour on one pint of boiling water. Heat to the boiling-point, but not boil, and keep it at that temperature half an hour. Strain, and squeeze into it the juice of one lemon, or enough to give it an acid taste. Sweeten to taste. Add acid phosphate in place of the lemon, if preferred. Lincoln, Mary. Mrs. Lincoln's Boston Cook Book. Boston: 1884
Carefully boil a pound of sugar in a pint of water until it forms a thin sirup, removing all scum as it rises; meantime squeeze the juice from three large lemons, and remove their seeds from it; pare a ripe pineapple, take out the eyes, and grate it into a large bowl; add the lemon-juice to it, and the sirup as soon as it is clear, and let the mixture cool and stand for a couple of hours; then add to it a quart of ice-water, strain it, and use it. Corson, Juliet. Miss Corson's Practical American Cookery. NY: 1885