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Jams and Marmalades
Italian Lemonade (made with lemons, white wine and scalded milk)
Originated from: Italy
Occasion: Any time
Contributed by: Taken from "Pan-Pacific Cook Book" by L.L. McLaren (1915)

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Ingredients

12 lemons
2 cups of sugar
3 pints of boiling water
1 pint of white wine
1 pint of scalded milk
crushed ice



Directions

Pour the juice of a dozen lemons over the thinly shaved peel and let stand for twelve hours.

Add two cups of sugar, three pints of boiling water, a pint of whtie wine and later a pint of scalded milk.

Strain the whole through a cheese-cloth, cool and serve in punch glasses half filled with crushed ice.


Notes

The recipe in this entry was taken from "Pan-Pacific Cook Book, Savory Bits From the World's Fare" which was compiled by L.L. McLaren. It was published in San Francisco by Blair-Murdock Co. in 1915. For the complete copyright-free cookbook visit www.archive.org. Image: Wikipedia.

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