Recipe Manuscript

Lemonade

Name: Lemonade
Prep time: PTPT15M
Cook time: PTPT5M
Yield: 6
Cuisine: European
Ingredients: 5 lemons; 2 Seville oranges (or substitute regular bitter oranges if unavailable); 1 liter boiling water; 225 grams caster sugar; Juice of 5 lemons; Juice of 2 Seville oranges; 150 ml dry white wine; 250 ml whole milk

1720

From the treasured pages of Cookbook of 1720

Unknown Author

Culinary Enlightenment (1700 - 1800)European Intermediate Drink

Original Recipe • 1720

Original Manuscript(circa Culinary Enlightenment, 1700 - 1800)

As inscribed by the original author's hand, transcribed with care by Lost Kitchen Scrolls

Lemonade

"Take five Lemons & two Sevil Oranges pare them very thin so that none of the white be left on the pareings, put them into a bason with a quart of boiling water, half a pound of double refin'd sugar, the juice of the five Lemons & two Oranges a qt of a pint of White Wine, let it stand all night, in the morning put half a pint of milk boil'd to it to break it, then run it through a jelly bag till quite clear"

Note on the Original Text

Recipes of this period were written quickly, presuming that the reader had experience in the kitchen. Measurements like 'quarts' and 'pints' reflect English standards of the era; a 'quart of a pint' likely meant a quarter pint (about 150 ml). The phrase 'let it stand all night' refers to cold infusion for flavor extraction. 'Break it' with milk refers to a classic clarifying step, where proteins in the milk trap impurities, leaving the lemonade sparkling clear after filtering. Spelling and phrasing, like 'bason' for basin and 'pareings' for peelings, are typical for the early 1700s, reflecting both the English language’s evolution and culinary shorthand.

Modern Kitchen Interpretation

Recipe's Origin

Cookbook of 1720 - Click to view recipe in book

Title

Cookbook of 1720 (1720)

You can also click the book image above to peruse the original tome

Writer

Unknown

Era

1720

Publisher

Unknown

Background

Step back to the early 18th century and discover a delightful treasury of recipes and culinary secrets, where traditional flavors meet timeless technique—a feast for curious cooks and history lovers alike.

Kindly made available by

Folger Shakespeare Library

Historical Background of the Recipe

Learn about old traditions

This elegant lemonade recipe hails from early 18th-century England, a time when 'lemonade' often referred to a clarified punch served at festive gatherings, not just a children's summer drink. Seville oranges and lemons were prized for their tartness and aromatics, and sugar was an expensive luxury, often used to showcase wealth and generosity. The inclusion of wine and milk points to the punch's adult audience and the influence of the refined punch tradition in Georgian society.

Culinary Tools when the Recipe was Crafted

Tools and techniques from kitchens of old

The original recipe would have called for a sharp paring knife to peel citrus thinly and a wooden or ceramic bowl to combine the ingredients. Boiling water was fetched from the hearth or a kettle over the fire. The mixture sat covered, likely with a cloth, before being 'broken' with hot milk—a clarifying technique borrowed from punch-making. A fine jelly bag or muslin cloth was essential to strain the drink until it ran clear, a process requiring patience and care to achieve the elegant appearance prized at Georgian tables.

Modern Kitchen Adaptation

Ingredients and techniques for today's cooks

ounces, cups, Fahrenheit

Prep Time

15 mins

Cook Time

5 mins

Servings

We've done our best to adapt this historical recipe for modern kitchens, but some details may still need refinement. We warmly welcome feedback from fellow cooks and culinary historians — your insights support the entire community!

Ingredients

5 lemons
2 Seville oranges (or substitute regular bitter oranges if unavailable)
1 3/4 pints boiling water
8 ounces caster sugar
Juice of 5 lemons
Juice of 2 Seville oranges
5 fluid ounces dry white wine
9 fluid ounces whole milk

Instructions

Begin by peeling five lemons and two Seville oranges very thinly, ensuring you avoid the bitter white pith.
Place the peelings in a bowl and pour over 1 3/4 pints of boiling water.
Add 8 ounces of caster sugar (a modern equivalent of double-refined sugar).
Juice the five lemons and two oranges, and add this juice to the bowl along with 5 fluid ounces of dry white wine.
Cover and let the mixture sit overnight to allow the flavors to fully develop.
In the morning, gently heat 9 fluid ounces of whole milk until just boiling.
Pour the hot milk into your citrus mixture – this will cause the liquid to curdle.
Strain the mix through a fine muslin cloth or a jelly bag until it runs clear.
Chill before serving for a refreshing clarified lemonade.

Estimated Calories

90 per serving

Cooking Estimates

It takes about 15 minutes to peel and juice the fruit, and another 5 minutes to mix everything together. You need to let the mixture sit overnight so the flavors blend. Cooking is minimal; you only heat the milk briefly before mixing it in. This recipe makes about 6 servings, and each serving has around 90 calories.

As noted above, we have made our best effort to translate and adapt this historical recipe for modern kitchens, taking into account ingredients nowadays, cooking techniques, measurements, and so on. However, historical recipes often contain assumptions that require interpretation.

We'd love for anyone to help improve these adaptations. Community contributions are highly welcome. If you have suggestions, corrections, or cooking tips based on your experience with this recipe, please share them below.