Recipe: Lemonade

Take fine ripe lemons, and roll them under your hand on the table to increase the quantity of juice. Then cut and squeeze them into a pitcher, and mix the juice with loaf-sugar and cold water. To half a pint of lemon juice you may allow a pint and a half of water; and ten or twelve moderate sized lumps of sugar. Send it round in little glasses with handles.

To make a tumbler of very good lemonade, allow the juice of one lemon and four or five lumps of sugar, filling up the glass with water. In summer use ice water.

Directions for Cookery, In Its Various Branches.
Ladies and Professional Cooks.
Containing
The Whole Science and Art of Preparing Human Food. (Year 1840)