Lemonade Mr. Egst

This recipe, recorded by Elizabeth Langley in 1757, comes from an era when lemonade was a fashionable refreshment among the English upper classes. Lemons were valuable imports and using both zest and juice in a drink ensured no part was wasted. The recipe reflects both the luxury of imported citrus and the new enthusiasm for sweet-and-sour beverages, as sugar became increasingly available. In country manor kitchens and townhouses alike, such lemonade would be served at gatherings or tea tables—a cool, aromatic treat in the age before refrigeration.

The recipe would have relied on a good, heavy kitchen knife or peeler to carefully pare the lemon zest without the bitter white pith. A large copper or earthenware pan was used to heat and steep the water and zest. Straining was done through a muslin napkin or a purpose-made jelly bag (akin to a modern nut milk bag). Squeezing lemons relied on hand strength and possibly a wooden reamer or press. Sugar would be added and mixed in large wooden or ceramic bowls or pans, ideally with a long-handled spoon for dissolving.